Black Bean Dip with Whole Wheat Pita Chips

This black bean dip is from Pinch My Salt. It looks great! I like the fact that it can be altered by using different spices or types of beans. I will definitely be trying this soon.

It includes 2 recipes:

Black Bean Dip
  • 1 can black beans, plus 2 tablespoons of the liquid in the can
  • Fresh lemon/lime juice
  • 1/4 each teaspoon onion powder, garlic powder, cumin
  • 1/2 teaspoon coriander
  • a bit of cayenne pepper, pinch of salt


Reserve the liquid from the can of beans. Drain the beans and rinse them in a strainer. Place the beans, liquid, lemon juice and all other ingredients in a food processor or blender. Blend until smooth.

Pita Chips (Whole Wheat)


  • 4 halves of whole wheat pita bread (2 whole rounds)
  • Olive oil
  • Kosher salt


Preheat oven to 450F. Lightly coat both sides of the bread with olive oil. There should be 16 pieces. Place parchment or aluminum foil on a baking sheet and spread the pita out in a layer. Sprinkle with salt on both sides. Bake for 5 minutes, or until edges are brown and crispy, no more than 10 minutes.


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