White Bean Dip

It is hard to beat a good, authentic humus. We have a really good local place that makes the best I've had. But when making a bean dip at home, I like this one. The preparation is quick and easy, it is lighter, and the lemon juice adds a nice brightness. To me, the mild flavor is more pleasant than some humus that I have had.

White Bean Dip
(Makes 6 servings.) 

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

Preheat the oven to 400^oF.

White Bean Dip

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