This is a fantastic little appetizer from Giada de Laurentiis' Everyday Italian cookbook. It's made from cannellini beans, which have a very mild flavour on their own, but the addition of lemon and parsley wakes them up and brightens the flavour of the dip. As Giada says, it's the Italian answer to hummus.
This recipe makes six servings, but S and I (well, mostly me since S is not a big fan of beans) polished off nearly the whole thing for dinner one night.
White Bean Dip with Pita Chips
4 pita breads
2 Tbsp plus 1/3 olive oil
1 15-ounce can of cannellini beans, drained and rinsed
1/4 cup fresh parsley leaves
the juice of half a lemon
1 garlic clove, coarsely chopped
salt and pepper to taste
Preheat the oven to 400 F. Cut each pita in half and then cut each half into eight wedges. Arrange on a baking sheet and brush with olive oil. Sprinkle over the dried oregano and some salt and pepper. Back for eight minutes, then turn over and back until crisp and golden, about another eight minutes.
To make the dip, combine the beans, parsley, lemon juice, garlic and salt and pepper in a food processor. Pulse on and off until coarsely chopped. Run the processor again, this time adding 1/3 cup of olive oil in a steady stream until the dip is creamy. Season with more salt and pepper if needed. Transfer to a bowl and garnish with fresh parsley. Serve with the pita wedges.
You can make this a day ahead. It's deliciouso!