Categories: Vegan; Appetizers

Ingredients

• 4 pita breads, split horizontally in half
• 1 teaspoon dried oregano
• 1 1/2 teaspoons salt
• 1 1/4 teaspoons ground black pepper
• 1 (15 oz.) can cannellini beans, drained and rinsed
• 1/4 cup loosely packed fresh flat-leaf parsley
• 2 tablespoons fresh lemon juice
• 1 garlic clove
• 1/3 cup olive oil

Directions

1. eheat oven to 400.

2. Cut each pita half into 8 wedges and arrange on a baking sheet.

3. Brush wedges with olive oil and sprinkle with oregano and 1 teaspoon of salt and pepper, each.

4. Bake for 8 minutes, then flip and bake 8 more minutes (until golden an crisp).

5. Meanwhile, combine beans, parsley, lemon juice, garlic, and remaining 1/2 teaspoon each of salt and pepper in a food processor or blender. Pulse until coarsely chopped.

6. Add olive oil until creamy and season with salt and pepper to taste.

7. Serve with pita toasts!

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