Meet my oven. He likes to incinerate things. Everything. Even when you set the thermostat to 25 degrees celsius. Needless to say these pita chips did not end up on my dinner plate.
Even though the chips were a big fail, the dip turned out to be a winner. After the success of my tostadas the other night, I felt like sticking with the Mexican theme. I tried a Black Bean Dip Recipe from Food.com. This would be great for entertaining because all the method involves is throwing the ingredients in the blender until mixture forms a light, creamy and very tasty dip. The jalapeno gives the dip a bit of spice and it tastes really nice with sour cream. I served my dip in a whole wheat pita pocket with tomato, cucumber, baby spinach leaves, sour cream and cheese. No doubt it would taste awesome with corn chips.
Mexican Black Bean Dip Recipe (adapted from Black Bean Dip Recipe from Food.com)
(yields 1.5 cups)
- 1 can of black beans, drained and rinsed
- 3t tomato paste
- 2TBSP water
- 1 clove garlic
- 2t lime juice
- 1/2t cumin
- 1/8t cayenne pepper
- 1 1/2TBSP jalapeno
- salt to taste
- Fresh coriander, to garnish (optional but very good)
1. Place all ingredients apart from coriander in a food processor or blender and blend until smooth.
2. Scrape dip into a bowl and garnish with fresh coriander