Vegan Chickpea Tomato Dip & Spiced Pita Chips

🧂 Ingredients

• 2 cans RO*TEL Original Tomatoes
• 1 cans RO*TEL Hot Tomatoes
• 2 15oz cans chickpeas

  drained and rinsed
• 1 Serrano pepper

  seeded and minced
• 2 cloves garlic

  peeled and minced
• 2 tbsp cilantro

  fresh, chopped
• 3 slices pita bread
• 1 salt
• ½ black pepper
• ½ tsp cumin powder
• olive oil spray

Instructions

• 1 Preheat oven to 350 degrees.
• 2 Start by making the pita chips. Slice the edges from the pita bread and cut into
  wedges. 
• 3 Spread the pita wedges on a baking sheet. Spray with olive oil. Sprinkle with
  salt, pepper, and cumin. Flip pita wedges. Spray other side with olive oil.
  Sprinkle this side with salt, pepper, and cumin also. 
• 4 Bake pita chips for 5 minutes. Flip, and bake for additional 2 minutes. Remove
  from oven and set aside.
• 5 Next, make the dip. Lightly spray a non-stick pan with olive oil, and heat over
  medium heat.
• 6 Add garlic and Serrano peppers. Cook for 2-3 minutes, until softened.
• 7 Add chickpeas and cook for 5 minutes.
• 8 Add RO*TEL Tomatoes.  Bring to a boil, then simmer for 10 minutes, or until
  thickened.
• 9 Stir in cilantro. Serve dip with pita chips.

Nutrition Info