WEEKDAYS 1e|12c|p

Black Bean Dip with Spiced Pita Chips

Elisa Eckel
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Servings: 4 - 6
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easy
|
2+ hr

This Black Bean Dip will have you wanting to double dip!


  • Ingredients
  • step-by-step directions
Ingredients
Black Bean Dip with Spiced Pita Chips
  • 1 tablespoon olive oil
  • 1/2 cup red onion (peeled, small dice)
  • 1/2 cup red bell pepper (stemmed, seeded, small dice)
  • 1 jalapeno (seeded, diced)
  • 2 garlic cloves (peeled, minced)
  • 2 cans black beans (drained, rinsed)
  • 1 lime (juiced, 2 tablespoons)
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon ground mustard
  • 1/2 teaspoon cayenne pepper
  • cilantro (chopped, to garnish)
Pita Chips
  • 3 pitas
  • 3 tablespoons olive oil
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1 teaspoon flaky sea salt
Directions
  • For Dip: In a large saute pan, add the olive oil and heat over medium heat. Add the onion, bell pepper and jalapeno and cook until almost softened, about 5 minutes. Add the garlic during the last minute of cooking.
  • Remove the onion mixture to the carafe of a blender and add the black beans, lime juice, cumin, smoked paprika, ground mustard, and cayenne and pulse until smooth. Remove to a sealed airtight container and refrigerate overnight. Garnish with cilantro and serve.
  • For the Pita Chips: Preheat the oven to 400ºF. Brush both sides of the pita with olive and cut into 8 wedges. Place on a baking sheet.
  • In a small bowl add the cumin, cayenne and paprika and mix to combine. Sprinkle over the pita chips, then sprinkle over salt. Place in the oven and bake 7-9 minutes until crunchy. Remove from the oven and serve with dip.
  • Tip: Perfect make-ahead appetizer for a party! Store the bean dip in the refrigerator and the chips in a zip-top bag at room temperature.

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