Free-From Dips: Black Bean and Scallion Plus Sesame-Free Red Pepper Hummus
Dunk crispy gluten-free, seasoned pita chips into one of two delicious dips. Guests will have a hard time choosing their favorite.
Black Bean and Scallion Dip Makes: 1 3/4 cups
Spicy Red Pepper Hummus Makes: 2 cups
Seasoned Pita Makes: 48 Chips
Free of: gluten and all top allergens
Ingredients
Black Bean and Scallion Dip
- 19 oz can black beans, drained and rinsed
- 2 green onions, roughly chopped
- 3 tbsp olive oil
- 3 tbsp lime juice
- 2 tbsp dill, coarsely chopped
- 1/2 tsp salt
- 1/4 tsp lime zest
- 1/4 tsp black pepper
Spicy Red Pepper Hummus
- 19 oz can chickpeas, drained and rinsed
- 1 clove garlic, peeled
- 1 roasted red pepper, seeds removed
- 1 medium red hot chili pepper, half or all seeds removed, depending on preferred spiciness
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup parsley, coarsely chopped
Seasoned Pita Chips
- 3 tbsp olive oil
- 3/4 tsp smoked paprika
- 3/4 tsp dried oregano
- Pinch of salt
- 6 medium-size gluten-free pitas
Instructions
- For black bean dip, place all ingredients in food processor and process until smooth.
- For red pepper hummus, place all ingredients but parsley in food processor and process until smooth. Add parsley and pulse until finely chopped and specked with green.
- For chips, preheat oven to 375 F. Line a baking sheet with parchment paper and set aside.
- In a small bowl, stir paprika, oregano and salt into olive oil. Brush pitas with seasoned oil and cut each in half, and then each half into 4 wedges. Spread out on prepared baking sheet and bake until crisp, 8-10 minutes.
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