8 servings (serving size: 3 tablespoons dip and 4 chips)
6 large garlic cloves, unpeeled
2 (6-inch) whole wheat pitas, split in half horizontally
Olive oil-flavored cooking spray
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/3 cup bottled salsa
1/4 cup chopped fresh cilantro
3 tablespoons tomato paste
1 tablespoon vegetable oil
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon minced canned chipotle chile in adobo sauce
1/2 teaspoon kosher salt
1/2 teaspoon onion powder
1 (15-ounce) can black soybeans, rinsed and drained
1 garlic clove, chopped
How to Make It
Preheat oven to 400°.
To prepare chips, wrap 6 garlic cloves in foil. Bake at 400° for 45 minutes; cool 10 minutes. Squeeze to extract garlic pulp; discard skins. Spread garlic pulp evenly over pita halves; spray pita halves with cooking spray. Cut each pita half into 8 wedges; arrange on a baking sheet. Sprinkle wedges with 1/2 teaspoon salt and pepper. Bake at 400° for 7 minutes or until crisp.
To prepare dip, combine salsa and remaining ingredients in a food processor; process until smooth, scraping sides of bowl once. Serve dip with chips.
Note: Store dip, covered, for up to 4 days in the refrigerator. Store chips in a zip-top plastic bag for up to 2 days at room temperature.
This is a great little recipe. I had guests coming back to our home after a golf game. No time to shop or to spend in the kitchen. I had all the ingredients for this in my pantry. I omitted the roasted garlic step and just made the pita chips without it. They were crisp and tasty. This was an incredibly easy, quick dip. I added a squirt of fresh lime juice into the dip as well and after sitting in the fridge in the for the afternoon, while we all played golf, all the flavours had mellowed into a delicious blend. This will become a go-to recipe for me. Great with cold beer.
I had this clipped from one of my older CL magazines and pulled it out one day when I was in need of a recipe for a large group. I made the recipe exactly as it is, but left out the chipotle (next time I will use it) because it would make it too spicy for many people. Also, black soybeans are not available here, so I used regular black beans. 5 people asked me for the recipe that evening. It was a great choice for a vegan and allergy free appetizer. I offered traditional corn chips with it, but also cut up strips of red and green pepper, which were a wonderful complement to the strong flavor of the dip. Even my 4-year-old loved this.
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