Black Bean Dip & Chips
Difficulty: easy
Prep Time: Five Minutes
Total Time: 30 Minutes or Less
6 (12") flour tortilla wraps
1/4 cup extra virgin olive oil
Sprinkle of paprika
1 can black beans, rinsed and drained
3 tbsp sesame oil
4 tbsp tahini paste
2 tbsp fresh garlic, minced
1/2 tsp cayenne pepper
6 tbsp lemon juice
Salt and pepper
1/4 cup extra virgin olive oil
Sprinkle of paprika
1 can black beans, rinsed and drained
3 tbsp sesame oil
4 tbsp tahini paste
2 tbsp fresh garlic, minced
1/2 tsp cayenne pepper
6 tbsp lemon juice
Salt and pepper
Preheat oven to 325F. Brush the tortilla wraps lightly with olive oil and sprinkle with a little paprika for colour. Bake for about 20 minutes, or until tortillas are crisp and golden brown. Remove from oven and allow to cool. Break them into chip-sized pieces. To make the dip, blend all the remaining ingredients in a food processor until they are smooth. Season to taste. Yield: 4-6 servings.
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