Ingredients

• 4 pita breads, split horizontally in half
• 1 teaspoon dried oregano
• 1 1/2 teaspoons salt
• 1 1/4 teaspoons freshly ground black pepper
• 1 15 oz. can cannellini beans, drained and rinsed
• 1/4 cup loosely packed fresh flat-leaf parsley
• 2 tablespoons fresh lemon juice
• 1 garlic clove
• 1/3 cup olive oil

Directions

1. Preheat oven to 400 degrees F.
2. Cut each pita half into 8 wedges and arrange on baking sheet.
3. Brush wedges with olive oil and sprinkle with oregano and 1 tsp. each of salt and pepper.
4. Bake for 8 min, then flip and bake 8 min more (until golden and crisp.)
5. Meanwhile, combine beans, parsley, lemon juice, garlic and remaining 1/2 tsp. each of salt and pepper in food processor or blender.
6. Pulse until coarsely chopped.
7. Add olive oil until creamy and season with salt and pepper to taste.
8. Serve with pita toasts!