Recipe Adapated from Giada De Laurentis
~from Savoring Time in the Kitchen
I suggest doubling this recipe!
1 (15-ounce) can cannelini beans, drained and rinsed
5-6 cloves of garlic
2 tablespoons fresh lemon juice
1/3 cup light olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves, washed and dried
Good quality Sea Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano
Directions
Preheat the oven to 400 degrees F.
Place unpeeled garlic on a small cookie sheet and sprinkle with a little olive oil. Toss with your hands to coat. Place in preheated oven and roast for 3-5 minutes. When cool enough to handle, squeeze out the garlic into the work bowl.
Combine the drained beans, roasted garlic, lemon juice, 1/3 cup light (not EVOO) olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely pureed. Season with sea salt and pepper, to taste. Transfer the bean puree to a small bowl.
Cut each pita in half and then into 8 equal wedges. Arrange the pita wedges in a single layer on a large baking sheet and sprinkle the remaining olive oil over the pitas. Toss with your hands and again arrange in a single layer. Sprinkle with the oregano, sea salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
Serve the pita toasts warm or at room temperature with the cannelini bean puree.