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Ingredients

• 1/4 cup  soft bread crumbs
• 2 tablespoons  dry white wine or water
• 1 15- to 19-ounce can  cannellini beans or great northern beans, rinsed and drained
• 1/4 cup  slivered almonds, toasted
• 3 cloves  garlic, minced
• 2 tablespoons  lemon juice
• 2 tablespoons  olive oil
• 1/4 teaspoon  salt
• 1/8 teaspoon  ground red pepper
• 2 teaspoons  snipped fresh oregano or basil or 1/2 teaspoon dried oregano or basil, crushed
•   Purple kale leaves (optional)
•   Fresh basil or oregano leaves (optional)
• 1   red and/or yellow sweet pepper, cut into strips
• 5   large pita bread rounds
• 2 tablespoons  cooking oil or margarine
•   Paprika (optional)

Description

Toasted Pita Cutouts Make Handy Scoops For This Healthy Mediterranean-style Dip.

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