I learned how to make hummus and pesto from a rather bohemian friend in Chicago in my early 20's. Mary also taught me how to make pizza dough, white pizza (quattro formagio) and white bean dip. When it comes to making such an extraordinarily simple dish all of the ingredients have to be really fresh and high quality. Buy the best Extra Virgin Olive Oil you can afford, it makes all of the difference.
White Bean Dip
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice and zest from lemon
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
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 smooth. Season with salt and pepper. 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 fresh rosemary, salt, and pepper. Bake for 8 to 12 minutes at 400 degrees or until toasted and golden in color.
Serve the pita toasts warm or at room temperature alongside the bean puree.
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