I have to admit that this is not my original recipe. It’s Giada’s recipe from her cookbook Everyday Italian. But I’ve been making this dip for at least 6 or 7 years, ever since I saw it in her cookbook. I’ve made it so many times that I have the recipe memorized. If you like humus, you’ll like this even better!
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sprinkle each wedge with oregano, salt, and pepper. Bake them in a 375 degree oven for a few minutes, then turn them over and bake a little longer. You will need to watch them carefully to avoid burning them.
You will need about 1/4 cup of the parsley. Now, don’t try to make this dip with dried parsley! It just doesn’t work. Get some fresh parsley from your grocery store, but after making this dip, you’ll probably want to grow some!
Put the beans, parsley, lemon juice, and garlic in the bowl of a food processor. Add a little salt and pepper and pulse until the mixture is coarsely chopped. While the machine is running, add 1/3 cup olive oil and
Leo just asked me if I had any more of this dip, but sadly, it’s all gone.
I think you’ll really like it, too. If you’d like a printable version of this recipe, click HERE.