1. Preheat the oven to 400º.

2. Place the beans, garlic, lemon juice, lemon zest, 1/3 cup olive oil, and chives in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

3. Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color. Serve the pita toasts warm or at room temperature alongside the bean puree.


Note: This is great dip for garlic lovers, but be warned that the longer it sits in your fridge, the stronger the flavor. If you make it ahead, I would recommend maybe using only 1 clove of garlic.