Recipe courtesy of Giada De Laurentiis
Print
Total:
27 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
27 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 2 cloves garlic
  • 2 tablespoons fresh lemon juice
  • 1/3 cup olive oil, plus 4 tablespoons
  • 1/4 cup (loosely packed) fresh Italian parsley leaves
  • Salt
  • Freshly ground black pepper
  • 6 pitas
  • 1 teaspoon dried oregano

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.

Serve the pita toasts warm or at room temperature alongside the bean puree.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Chicken and White Bean Chili

Recipe courtesy of Cooking Channel

Green Chili Sloppy Joses with Refried Bean Dip and Chips

Recipe courtesy of Rachael Ray

White Cheese Jalapeno Dip

Recipe courtesy of Bukowski Tavern

White Cheese Jalapeno Dip

Recipe courtesy of Bukowski Tavern

Chiarello Chicken and White Bean Chili With Veggies

Recipe courtesy of Michael Chiarello

Red Kidney Bean Dip

Recipe courtesy of Nigella Lawson

Balsamic Marinated White Beans

Recipe courtesy of Emeril Lagasse

On TV