White Bean Dip with Pita Chips

Preheat the oven to 400F. Cut each pita half into 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, then turn the pita wedges over and bake until they are crisp and

golden, about 8 minutes longer.

Meanwhile, in the bowl of a food processor, combine the beans, parsley,

lemon juice, garlic and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

Pulse on and off until the mixture is coarsely chopped. With the machine running,

gradually mix in the remaining 1/3 cup of oil until the mixture is creamy. Season the

puree with more salt and pepper to taste. Transfer the puree to a small bowl and

serve the pita toasts warm or at room temperature alongside. (The pita wedges and

bean puree can be made 1 day ahead. Store the pita wedges airtight at room

temperature. Cover and refrigerate the bean puree.)