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Black Bean Hummus Taco Dip with Pita Chips

thefoodieandthefix.com
  • minutes
  • Serves 2

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 tbsp

finely chopped onion (any kind you like, I used a white onion because that's what I had on hand)

1 tbsp

chopped cilantro, packed

1 tsp

finely chopped jalapeno (optional, I didn't use any, but please do if you want to kick up the heat!)

5

olives, chopped or sliced

1/2 tsp

apple cider vinegar

Black Bean Hummus:

1 can

black beans, rinsed and drained

1/4 cup

water

1/16 tsp

salt

3 tbsp

tahini paste

1 tbsp

fresh lemon juice

2 tbsp

extra virgin olive oil

1/2 tbsp

minced garlic

1/2 tsp

cumin

1/2 tbsp

chili powder

cayenne, to taste (optional, I just used a small pinch)

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 (recipe can be found here ) or just some chili powder and a little salt, to season