Appetizers Archive
White Bean Dip with Pita Crisps
| 4 Pita Bread rounds |
1-15 ounce can of white beans Italian is best |
| 1 T olive oil |
2 cloves of garlic, diced |
| 2 t oregano dried or fresh |
2 T extra -extra virgin olive oil |
| 1 t salt |
Juice of 1 lemon |
| 1/2 t freshly ground pepper |
1 t cumin |
Preheat oven to 350 degrees. Place pita bread on baking sheet
and brush with olive oil. Sprinkle with oregano, salt and pepper, and bake
until crispy and golden about 10 minutes. Cool and break into pieces.
Drain beans and set aside liquid. In food processor,
combine drained beans and remaining ingredients. Process until smooth; for
smoother texture, add reserved liquid. Serve with pita crisps.
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