Using a blender, prepare creamy white bean puree – and you will get not just a snack, but traditionally served with pita Submersible bean dip sauce. Saute until golden цвета чипсы из питы, и угощайтесь. 
Time: 27 мин.Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 can (425 g) cannellini white beans (drain the brine and Rinse)
- 6 cakes pit
- 2 cloves of garlic
- 2 tbsp. l fresh lemon juice
- 1/3 of olive oil, plus 4 tbsp. l
- Salt and freshly ground black pepper
- 1/4 Art. fresh parsley leaves (loosely tamp)
- 1 tsp dried oregano
Recipes with similar ingredients: pita chips, pita, beans cannellini, garlic, lemon juice, oregano, parsley
Recipe preparation:
- In a bowl of a food processor, load white beans, garlic, lemon juice, 1/3 tbsp. olive oil and parsley. Whip in mode “pulse” to form a mixture with large pieces. Salt and pepper to taste. Transfer bean puree to a small a bowl.
- Preheat the oven to 205 ° C. Cut each pita in half, and then into 8 triangles. Lay out the triangles on a large a baking sheet. Pour them with the remaining oil. Shuffle and evenly spread it out. Sprinkle oregano pits, salt and pepper. Bake 8-12 minutes, until they are browned and golden. pita toasts warm or room temperature with mashed potatoes beans.
