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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (134g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 49 (49%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 5.2mg||0 %|
|Potassium 192.5mg||5 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 10.2g|
|Protein 1.4g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 99
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