The Cancer Survivors Guide Cookbook, pg: 107 Yield: 6 servings
Ingredients:
1 ½ cups cooked or 1 15 oz. Can cooked black beans
1 cup organic salsa (1/2 14-15oz jar)
½ tsp. Ground cumin Optional
Directions:
1. Combine the beans, salsa, and optional cumin in a food processor or blender and process until smooth. Stop and scrape down the sides of the container with a rubber spatula as needed.
2. Stored in a covered container in the refrigerator, leftover Black Bean Dip will keep for up to 3 days.
How to make pita chips:
Pita chips are a great healthy whole grain alternative to the typical potato chip or snack. Try to buy 6 in. or 8 in.100% stone ground whole wheat or whole grain pitas. Oat bran and soy pitas are also available.
Directions:
1. To make simply cut a pita into 8 slices (just like cutting a pizza).
2. Separate each slice so that you have 16 pita chips. Turn the oven onto the broil setting making sure that the oven rack is between 6-12 inches from the broiler.
3. Place the chips on a cookie sheet or pizza stone with the soft (outside) side of the pita facing down. Brush the rough (inside) side of the pita which is facing up with olive oil or canola oil. Sprinkle the chips with your favorite dry herbs or spices (Italian seasoning, cumin, Mrs. Dash).
4. Place the sheet pan into the oven under the broiler. The pita's cook quickly so stay close to the oven checking every 45 seconds or so. The chips should cook within 2-3 min.
*Note: If you are trying to avoid fat, the olive oil can be omitted, but keep in mind that the cooking time may be affected.
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