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Pita Crisps with Bean Dip

Yield Makes about 2 cups


  • Homemade Baked Pita Crisps:
  • 1/4 cup olive oil
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons paprika
  • 3 6-inch pita breads with pockets
  • Kosher salt to taste
  • Southwestern Bean Dip:
  • 2 tablespoons vegetable oil
  • 2 garlic cloves minced
  • 1/2 large red bell pepper, finely chopped
  • 1/2 medium onion, finely chopped
  • 1 1/2 teaspoons ground cumin
  • 1/8 to 1/4 teaspoon cayenne or to taste
  • 2 15-ounce cans pinto beans, rinsed and drained well
  • 2 to 3 tablespoons fresh lime juice or to taste
  • 1/4 cup packed fresh coriander sprigs, washed well and spun dry
  • 1/2 teaspoon salt
  • 2 tablespoons water

How to Make It

  1. Pita Crisps: Preheat oven to 400 ° F. Mix 1/4 cup of the olive oil with the cumin and paprika in a small bowl. Split each pita bread horizontally into 2 rounds and brush the rough sides with equal amounts of the oil mixture. Cut the rounds into small triangles and arrange in 1 flat layer on a large baking sheet. Bake until golden and crisp, about 5 minutes. Sprinkle with salt when just out of the oven.

    Bean Dip: Heat the oil in a large skillet over high heat until hot. Add the garlic, pepper and onion, turn down the heat to moderately low and cook until the vegetables are softened, about 5 minutes. Add the cumin and cayenne and cook, stirring, for 1 minute more. Blend the beans, lime juice, coriander, salt and water in a food processor until smooth, adding more water if necessary to achieve the desired consistency. Add the vegetable mixture and pulse until just combined. Serve with baked pita crisps. Developed by Sara Moulton for the Grain Foods Foundation.