White Bean Dip with Pita Chips.

Recipe courtesy of Giada De Laurentis "Everyday Italian".

Ingredients:

4 pita breads, split horizontally in half.
[I buy any kind of pita bread and I cut it into triangles]
2 tablespoons plus 1/3 cup olive oil
1 teaspoon dried oregano
1 1/2 teaspoons salt, plus more to taste.
[I use course sea salt..It's better for you]
1 1/4 teaspoons freshly ground black pepper, plus more to taste
1 [15 ounce] can cannellini beans, drained and rinsed
1/4 cup [loosely packed] fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice [from about 1/2 lemon]
1 garlic clove

Serves 6

Method:

Preheat oven to 400 degrees F.
Cut each PITA half into 8 wedges. Arrange over a large baking sheet. Brush the pita with 2 tablespoons of OLIVE OIL, then sprinkle with the OREGANO and 1 teaspoon of SEA SALT and PEPPER. Bake for 8 minutes, then turn the pita wedges over and bake until they are crisp and golden, about 8 minutes longer.
Meanwhile, in a bowl of a food processor, combine the BEANS, PARSLEY,LEMON JUICE, GARLIC, and the remaining SALT and PEPPER. Pulse on and off until the mixture is coarsely chopped. With machine running, gradually mix in the remaining 1/3 cup of OIL until the mixture is creamy. Season the puree with more SALT and PEPPER to taste.
Transfer the puree into a a small bowl and serve with the PITA toasts warm or at room temperature alongside.