Pita Crisps With Bean Dip Recipe

Name: Pita Crisps With Bean Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Pita Crisps: Preheat oven to 400 u00b0 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.
2
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.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Homemade Baked Pita Crisps:, 1/4 cup olive oil, 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons paprika, and more.

Yes, Pita Crisps With Bean Dip falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pita Crisps With Bean Dip

How did you like this recipe?

Frequently Asked Questions