See List of Recipes
|
Printable Version
Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
4.0 of pita bread split horizontally in half
2.0 Tablespoons of olive oil
0.33 Cups of olive oil
1.0 Teaspoons of dried oregano
1.5 Teaspoons of salt
1.25 Teaspoons of ground pepper
15.0 Ounces of canellini beans
Instructions
preheat oven to 400 degrees. Cut each pita in half into 8 wedges. arrange pita wedges on large baking sheet. Brush with oil and then sprinkle with oregano and salt and pepper. bake for 8 minutes and then turn the wedges over and bake until they are crisp and golden, another 8 minutes. In the bowl of a food processor, combine beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper. Pulse on and off until the mixture is coarsley chopped. With the maching running gradually mix in the 1/3 cup oil until the mixture is creamy. Season the puree with more salt and pepper to taste.