Black Bean Hummus Taco Dip with Pita Chips
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Yield: 2 Servings (plus three extra 1/3 cup servings of hummus)
Serving Size: 1/2 platter of dip, 8 pita chips
Ingredients
Fresh Salsa Topping:
1/4 cup chopped ripe tomato (if tomatoes aren’t in season, use grape or cherry tomatoes, they always taste great!)
2 Tbs finely chopped onion
1 Tbs chopped cilantro, packed
1 tsp finely chopped jalapeno
5 olives, chopped or sliced
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1/2 tsp apple cider vinegar
Black Bean Hummus:
1 can of black beans, rinsed and drained
1/4 cup water
1/16 tsp salt
3 Tbs tahini paste
1 Tbs fresh lemon juice
2 Tbs extra virgin olive oil
1/2 Tbs minced garlic
1/2 tsp cumin
1/2 Tbs chili powder
cayenne, to taste (optional)
Other dip ingredients:
1/2 cup plain Greek yogurt (1%)
Baked Pita Chips:
1 whole wheat pita, cut into 8 triangles, then because of the pocket, they can be separated to make 16
olive oil cooking spray
some smoky southwestern seasoning or just some chili powder and a little salt, to season
Instructions
Salsa:
Mix all ingredients together, cover and refrigerate until ready to use. If this can sit in the fridge for a few hours before use, it tastes even better!
Hummus:
In a small food processor, add all ingredients, except cayenne, if using. Process until smooth. Give it a taste and add cayenne to taste if you’d like, I did). If not eating right away, cover and refrigerate until ready to eat. This will last several days in the fridge and like the salsa, if it has a little bit of time in the fridge, it tastes even better than it does when you first make it.
To assemble the dip, spread the greek yogurt in the bottom of a small plate, then spread 1/3 cup of the hummus, then all of the salsa. Top with some extra chopped cilantro if you’d like. Serve with the pita chips.
Pita chips:
Preheat your oven to 375 degrees.
Place triangles on a baking sheet and spray both sides of the pitas lightly with cooking spray. Season both sides with the seasoning that you choose. Bake in the oven about 8-10 minutes, flipping once in the middle of baking time.