Toasted pita chips with black and white dips

4 servings

Ingredients

Quantity Ingredient
6 Pita breads; (6 inch)
4 tablespoons Olive oil
¼ cup Sesame seeds
2 teaspoons Freshly ground black pepper
½ cup Parmesan cheese; grated
1 can Black beans; drained and rinsed
; (19 oz.)
2 Cloves garlic; coarsely chopped
2 tablespoons Red onion; coarsely chopped
2 tablespoons Fresh cilantro; coarsely chopped
1 tablespoon Fresh lime juice
1 Jalapeno pepper
1 tablespoon Honey
¼ teaspoon Cumin
Fresh cilantro leaves; for garnish
½ cup Flat-leaf parsley leaves
¼ cup Fresh mint
2 Cloves garlic; coarsely chopped
1 small Shallot; coarsely chopped
1 can White beans; drained and rinsed
; (19 oz.)
2 tablespoons Fresh lemon juice
1 tablespoon Honey
⅛ teaspoon Chile powder
Salt and freshly ground pepper
Fresh mint leaves; for garnish

Directions

PITA CHIPS

BLACK DIP

WHITE DIP

How to Prepare Pita Chips:

Preheat the oven to 350 F. Separate the top of each pita from the bottom and brush the inside with olive oil. Stack the pitas and cut into eighths to form triangles. Arrange on baking sheets, oiled side up. Combine the sesame seeds, pepper, and cheese and sprinkle the mixture on the pitas.

Bake until toasted and lightly golden, about 12-14 minutes.

How to Prepare Black Bean Dip:

Place all the ingredients in a food processor and process until smooth. If the mixture is too thick, add a little water to thin. Garnish with fresh cilantro.

How to Prepare White Bean Dip:

Place the parsley and mint in a food processor, and pulse until finely chopped. Add the garlic and shallot and pulse until minced. Add the remaining ingredients and process until smooth. If the mixture is too thick, add a little water to thin. Garnish with fresh mint leaves.

Place the dips together in a large bowl, side by side, for a dramatic presentation. Stick pita chips in dips around the outside.

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