White Bean Dip
2 tablespoons plus 1/3 cup olive oil
1 teaspoon dried oregano
1 1/2 teaspoons salt, plus more to taste
1 1/4 teaspoons freshly ground black pepper, plus more to taste
1 (15 oz) can cannellini beans, drained and rinsed
1/4 cup fresh flat-leaf parsley leaves (loosely packed)
2 tablespoons fresh lemon juice (from about 1/2 lemon)
1 garlic clove
In a food processor, combine the beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse on and off until the mixture is coarsely chopped. With the machine running, gradually mix in 1/3 cup of oil until the mixture is creamy. Season the puree with more salt and pepper to taste. Transfer to a small bowl and serve the pita toasts warm or at room temperature alongside. The pita wedges and bean dip can be made 1 day ahead. Make sure to keep the bean dip refrigerated if you're not serving it immediately.
Pita Wedges - Cut 4 slices of pita bread into 6 or 8 wedges. Arrange the pita wedges evenly over a large baking sheet. Brush the pita wedges with 2 tablespoons of the oil, then sprinkle with the oregano and 1 teaspoon each of the salt and pepper. Bake for 8 minutes at 400 degrees, the turn the pita wedges over and bake until they are crisp and golden, about 6 minutes longer.
Notes - This dip can easily be changed around - use different herbs, use chick peas instead of cannellini beans, or serve it with warmed pita wedges instead of crisp pita chips. There are a lot of ways to give it different textures and flavors!