|
1 can (15-1/2 ounces) white kidney or cannellini beans, rinsed and drained
|
|
1/3 cup olive oil
|
|
2 garlic cloves, peeled
|
|
2 tablespoons lemon juice
|
|
1/4 cup packed fresh parsley sprigs
|
|
1/4 teaspoon salt
|
|
1/4 teaspoon coarsely ground pepper
|
|
4 whole pita breads
|
|
2 tablespoons olive oil
|
|
|
|
3/4 teaspoon dried oregano
|
|
1/8 teaspoon salt
|
|
1/8 teaspoon coarsely ground pepper
|
|