White Bean Dip with Pita Chips

Don’t have tahini but still want a yummy dip/spread? Try this white bean dip that requires no tahini and is less tangy than hummus.

1 (15 oz) can cannellini beans, drained and rinsed (as long as they are white beans your good, there are small white beans and bigger white beans if you can get the bigger ones they are meatier and make a better dip in my opinion)

2 cloves garlic
2 T fresh lemon juice (DO NOT use the ‘real’ lemon juice in the bottle, much too tart!)
1/3 C + 4 T olive oil
¼ C parsley leaves
Salt
Black pepper
6 pitas
1 tsp dried oregano

Preheat oven to 400 degrees. Place the beans, garlic, lemon juice, 1/3 C olive oil, and parsley in a food processor. Pulse until smooth. Season with salt and pepper to taste.

Cut each pita round into 8 equal wedges (think of it as cutting a pizza) with kitchen shears or a knife. Place the pitas on a baking sheet and pour the remaining olive oil on the pitas. Sprinkle with oregano, salt and pepper. * Adding the oil/seasonings is not necessary to make a good chip, you can skip this part and bake them plain for less fat. Bake for 8-12 minutes or until toasted and golden in color.

You can also buy pita chips in the chip aisle of the grocery store but they are much more expensive than buying pitas in the bread aisle. Both versions are tasty and healthy.

This recipe taken from:
http://allrecipes.com/recipe/white-bean-dip/detail.aspx?event8=1&prop24=SR_Title&e11=white%20bean%20dip&e8=Quick%20Search&event10=1&e7=Recipe