Another Fourth of July picnic pleaser! The homemade "chips" are crisp and chewy, right out of the oven. And the dip is divine with all the garlic and seasonings. You can substitute cannellini beans for the garbanzo beans if you prefer.
1 can (15-1/2 oz) garbanzo beans (also called chick peas!), rinsed and drained
1/3 cup olive oil
2 garlic cloves, peeled
2 tbsp lemon juice
1/4 cup fresh parsley sprigs
1/4 tsp each salt and coarsely ground pepper
4 whole pita breads
2 tbsp olive oil
3/4 tsp dried oregano
1/8 tsp each salt and coarsely ground pepper
Place the first seven ingredients in a smooth processor; cover and process until smooth. For pita chips, cut each pita bread into eight wedges; place on ungreased baking sheets. Brush with oil and sprinkle with seasonings. Bake at 400 for 4-6 minutes or until golden brown. Serve with dip.