This is a super simple recipe (and tasty) that is great for dipping veggies or on pita/cracker bread; it comes from the Everyday Italian recipe book by Giada DeLaurentis (pg 19).

  • 4 pita breads, split horizontally in half
  • 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 ounce) can canellini beans, drained and rinsed
  • 1/4 cup (loosely packed) fresh flat-leaf parsley leaves
  • 2 tablespoons fresh lemon juice (from about 1/2 lemon)
  • 1 garlic clove

(summarized instructions below)

  1. heat oven to 400F – cut each pita into 8 wedges and put on baking sheet – brush with oil and sprinkle with salt and pepper
  2. bake for 8 min then turn over and bake another 8 min or until crisp
  3. meanwhile, in food processor, combine rest of ingredients and blend until creamy
  4. transfer to bowl/plate with pitas and serve

I liked this – I enjoy it more than hummus personally.

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