1 (15-ounce) can beans, drained and rinsed
6 pitas
1 teaspoon oregano, dried
Pinch of salt
1/3 cup olive oil
1/4 cup Italian parsley leaves, loosely packed
Ground black pepper
2 tablespoons lemon juice
2 cloves garlic, minced
Directions
Preheat the oven to 400 degrees F.
Put the beans, lemon juice, garlic, olive oil and parsley in a medium sized bowl. Mix and stir it around several times. Add salt and pepper to taste.
Slice the pitas in half and then into 8-10 smaller pieces. Place them all on a large baking sheet. Put a little bit more olive oil over top of them. Add some oregano, salt and pepper and let it cook in the oven for around 10 minutes or until golden brown.
Serve the pita wedges warm alongside the bean dip. Enjoy!
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