Mediterranean Chips & Dip

I decided to try my hand at making some Greek food tonight.  I made the dip below, which is similar to hummus, and some portobello mushroom pitas (I'll share the recipe tomorrow). 

I'm generally not a fan of hummus - the store bought kind tastes pretty disgusting to me and the recipe I used to make it at home tasted pretty gross in my opinion.  However, I LOVED this dip.  I pretty much destroyed 3/4 of the dip/chips you see in this picture.  Yum!
 
Mediterranean Chips & Dip

Ingredients

Dip

• 1 can (15.5 oz.) white kidney or cannellini beans, rinsed and drained 
• 1/4 cup extra virgin olive oil
• 2 garlic cloves, peeled
• 2 tbsp. lemon juice
• 1/4 cup packed fresh parsley sprigs
• 1/4 tsp. salt
• 1/4 tsp ground black pepper

Chips

• 4 whole wheat pita breads
• 2 tbsp. olive oil
• 3/4 tsp. dried oregano
• 1/8 tsp. salt
• 1/8 tsp. ground black pepper

Directions

1. Place the first seven ingredients in a food processor or blender; cover and process until smooth.  Chill for at least 30 minutes before serving.
2. For pita chips, cut each pita bread into eight wedges; place in a single layer on an ungreased baking sheet.
3. Brush with oil and sprinkle with seasonings.  Bake at 400 degrees for 4-6 minutes or until golden brown.  Serve with dip.

 I accidentally bought chick peas instead of cannellini beans.  It turned out great and at least now I know that it is NOT the chick peas that gross me out in regular hummus (I'm kinda thinking it is the tahini).  If anyone knows a good hummus recipe, please share.  I want so badly to like it!