White Bean Dip and Pita Chips

1, 15-ounce can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup + 4 tablespoons olive oil
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano

Preheat oven to 400 degrees F.

Dip: Blend beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in food processor until coarsely chopped. Season with salt and pepper to taste.

Chips: Cut pitas in half and then into wedges. Arrange wedges on a large baking sheet and sprinkle with remaining olive oil. A dash of balsamic vinegar is a nice touch, too. Sprinkle with oregano, salt, and pepper. Bake 8 to 12 minutes, or until toasted and golden brown.

Serve pita chips warm alongside bean puree.

Yield: Lunch for a steroid user; or makes enough for a nice party offering.