White Bean Dip
2 garlic cloves
1 can of cannellini beans, rinsed and drained
3 teaspoons fresh lemon juice
1/3 cup of vegetable oil
salt and freshly ground black pepper to taste
1 tablespoon fresh rosemary
1 teaspoon oregano
Makes 6 servings
1. Combine the lemon juice, olive oil, garlic, and beans and blend in the food processor. Season with salt and pepper and mix well. Garnish with oregano.
2. Serve with pitas. Cut pitas into wedges, sprinkle with olive oil and salt and pepper. Preheat to 220 °C and place the wedges on a baking sheet. Bake for 8 – 10 minutes and serve warm.
3. Store in the fridge or serve immediately. Store for up to 2 – 3 days.