 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Instead of chickpeas, you can use black beans to make this Middle Eastern dip. And for a bit of extra flavor, stir in jalapeño pepper and lime juice. Ingredients:
1/2 cup chopped fresh cilantro, divided |
2 tablespoons tahini (roasted sesame seed paste) |
2 tablespoons water |
2 tablespoons fresh lime juice |
1 tablespoon extra-virgin olive oil |
3/4 teaspoon ground cumin |
1/4 teaspoon salt |
1 (15-ounce) can no-salt-added black beans, rinsed and drained |
1 garlic clove, peeled |
1/2 small jalapeño pepper, seeded |
3 (6-inch) pitas |
Directions:
1. Preheat oven to 425°.
2. Place 1/4 cup cilantro, tahini, and next 8 ingredients (through jalapeño) in a food processor; process until smooth. Spoon into a bowl; sprinkle with remaining 1/4 cup cilantro.
3. Cut each pita into 8 wedges. Arrange on a baking sheet. Bake at 425° for 6 minutes, turning once.
|
|