White-Bean Dip with Toasted Pita Chips

From Martha Stewart       

Everyone will love this dip, so make some extra; it will keep, refrigerated, three days.

Yield 2 tablespoons

Ingredients
    1 can (19-ounce) cannellini beans, drained and rinsed
    3 tablespoons olive oil
    3 tablespoons freshly squeezed lemon juice (about 1 lemon)
    Coarse salt and ground pepper

Method
In a food processor, combine cannellini beans, olive oil, 3 tablespoons fresh lemon juice (about 1 lemon); season with coarse salt and ground pepper. Puree until smooth.
   
Place puree in a serving bowl, and lightly sprinkle chili powder over the top, if desired. Serve dip with toasted pita chips.