White Bean Dip with Pita Chips

Let’s start with the Pita.  I’m using whole wheat.  You can use whatever!

Take 2 tablespoons of the olive oil and brush both sides of the pita.

Emi wants to help.

Easy enough that a 3 year old can do it. 

Notice the purple glitter toe nails and finger nails.  Emi got a mani/pedi as well.  100% girl!

Cut into quarters…

…then into eighths.

Sprinkle with oregano.  Repeat with remaining pita rounds.

Arrange wedges on a baking sheet.  You will probably need two baking sheets.  Place in a preheated 400 degree oven and bake for about 5 minutes.  Turn the pita wedges over and bake an additinal 5 minutes or until golden and crisp. 

Meanwhile, rinse and drain the can of beans.

Now you will need the chopped parsley, lemon juice (from a fresh lemon), minced garlic and the remaining salt, pepper and olive oil.  (That’s Emi in the back ground with her star cookie cutter.  She’s anxious to move on to the cookies)

In the bowl of my favorite food processor, add the beans…

…fresh parsley…

…garlic and salt…

Hit the pulse button a few times.

The mixture will be chunky.  Scrape down the sides of the bowl.

With the food processor machine running, slowly drizzle in the remaining 1/3 cup of olive oil.

Continue mixing until the mixture is smooth and creamy…

…like this.

It’s probably time to remove the pita chips from the oven.  See how golden brown they are.  Because they are so golden the family will never notice the fact that they are whole wheat.  What they don’t know is good for them!

Put the bean puree in a serving bowl…

I like to drizzle the top with more olive oil.  This is why is so important to be using a good flavored Extra-virgin olive oil. 

Garnish with more chopped parsley.

Arrange the crisp pita wedges on a platter and serve with the bean spread.

I love the garlic and lemon flavor mixed with the fabulous olive oil and beans. 

1 pkg. Pita bread (6-8 pitas)
2 tablespoons plus 1/3 cup olive oil
1 teaspoon dried oregano
1 ½ teaspoons salt, plus more to taste
1 ¼ teaspoons freshly ground black pepper, plus more to taste
1 (15-oz can) white beans or cannellini beans, drained and rinsed
¼ cups fresh flat-leaf parsley, chopped
2 tablespoons fresh lemon juice
1 garlic clove

Preheat oven to 400 degrees. Brush both sides of pita with the 2 tablespoons of olive oil. Cut each pita into 8 wedges, then sprinkle with the oregano 1 teaspoons each of salt and pepper. Arrange on a baking sheet. Bake for 5 minutes then turn the pita wedges over and bake an additional 5 minutes or until they are crisp and golden.

Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic and the remaining ½ teaspoon of salt and ¼ teaspoon of pepper. Pulse on and off until the mixture is coarsely chopped. With the 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 to a small bowl and drizzle with a little more olive and garnish with additional parsley. Serve with the pita toasts. Serves 6 for appetizers.

I really hope someday you will have a 3 year old granddaughter that you can have a pajama party with.  I really hope the your 3 year granddaughter loves Fancy Nancy, Beauty and the Beast, Pink, Paris, Chocolate and “dipping”.