Seasoned Pita Chips: 6 pitas 3 T. extra virgin olive oil Salt and black pepper, to taste
White Bean Dip: 1 15-oz. can cannellini beans, drained and rinsed
3 cloves fresh garlic, peeled 2 T. fresh lemon juice 2 - 3 large fresh sage leaves 1/3 c. extra virgin olive oil
Salt and black pepper, to taste 1 T. high-quality extra virgin olive oil
Dash cayenne pepper
Preheat oven to 375°F.
Line a rimmed baking sheet with parchment paper. Cut each pita into 8 equal-sized wedges. Lightly brush pita wedges with olive oil on both sides and place on lined baking sheet.
Season pita with salt and pepper before placing in oven. Bake for 5-6 minutes before turning each wedge. Return to oven and continue baking for another 5 or 6 minutes, or until pita wedges are golden brown. Remove from oven and set aside.
Add cannellini beans, fresh garlic, lemon juice, sage leaves, and olive oil to the bowl of a food processor or blender and blend until smooth.
Pour bean mixture into a serving bowl and season with salt and pepper to taste. Right before serving, add a dash of cayenne pepper and a drizzle of some high-quality extra virgin olive oil. Serve with seasoned pita chips or vegetable crudités.