White Bean Dip with Pita Chips

Preheat the oven to 400 degrees. Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl. Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color. Serve the pita toasts warm or at room temperature alongside the bean puree. This recipe yields 6 servings. Formatted for MC8 07-13-2005 by Joe Comiskey - Mad's Recipe Emporium Per Serving (excluding unknown items): 354 Calories; 22g Fat (55.1% calories from fat); 6g Protein; 34g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 322mg Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 0 Fruit; 4 1/2 Fat.