End of Summer BBQ 2009: Recipe Swap!!!

Hi there,

As I promised some people, here's the recipe for:

White Bean Dip with Pita Chips

1 can white kidney 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


Preheat the oven to 400 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 the pita into wedges then arrange them on a large baking sheet. Brush them with the remaining olive oil, then sprinkle with oregano, salt and pepper. Bake them for 5-6 minutes or until toasted and golden in colour.

Serve the pita toasts warm or at room temperature alongside the bean puree. Enjoy! :D