Ingredients:
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
Method:
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.
