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