White Bean Dip with Toasted Pita
- 1 can cannellini beans drained and washed
- 3 tablespoons olive oil
- 3 tablespoons freshly squeezed lemon juice (about 1 lemon)
- Coarse salt and ground pepper
- In a food processor, combine cannellini beans, olive oil, 3 tablespoons fresh lemon juice (about 1 lemon); season with coarse salt and ground pepper. Puree until smooth.
- Place puree in a serving bowl, and lightly sprinkle chili powder over the top, if desired. Serve dip with toasted pita chips.