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1
To make Dip: Put the beans in a bowl and add enough cold water to cover by 2 inches.
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2
Set aside for at least 4 and up to 8 hours.
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3
Change the water once or twice during soaking.
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4
Drain and rinse the beans.
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5
Put the beans in a medium sized saucepan and add 3 cups of water and the pepper flakes.
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6
Bring to a boil over high heat.
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7
Reduce the heat and simmer for about 1 1/2 hours, or until the beans are tender and the water just barely covers the beans, (Add more water if necessary while cooking the beans).
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8
Drain, reserving the cooking liquid.
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9
Set aside to cool.
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10
Transfer the beans and half the cooking liquid (or half the liquid fro the can) to a food processor.
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11
Add the garlic, cumin, and chili sauce.
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12
Process until coarsely blended,.
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13
Add more of the bean liquid if necessary to thin the dip, Transfer to a serving bowl and set aside.
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14
To Make the Chips: Preheat the oven to 350F Lightly spray a baking sheet with vegetable oil spray.
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15
Lay the tortilla on a work surface and brush them on both sides with egg whites.
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16
Cut the tortillas into 10 to 12 triangles each and lay the triangles on the baking sheet.
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17
Sprinkle the trangles with the sesame seeds.
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18
Bake for about 10 minutes, then remove from the oven.
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19
Use a metal spatula to loosen any chips that have stuck to the sheet, turn the chips over and bake for a few more minutes, until golden brown, Lift from the baking sheet and serve warm or at room temperature with the dip.
