Sriracha White Bean Dip with Sesame Pita Chips
Crisp warm sesame pita chips are paired with a creamy hummus-like dip flavored with spicy Asian Sriracha chili sauce.
Servings: 4
Cost: $4.00
Equipment
- Mixing Bowl
- Half Sheet Pan
- Blender
Ingredients
For the Sesame Pita Chips
- 4 6 inch rounds Pita Bread
- 2 tsp Extra Virgin Olive Oil
- 1 Tbsp White Sesame Seeds
For the Sriracha White Bean Spread:
- 2 cups White Beans, drained and cooked (or use one 15 ounce can white beans, rinsed and drained)
- 1 Tbsp Olive Oil
- 1 tsp Sesame Oil
- 2 tsp Soy Sauce
- 1-2 Tbsp Sriracha, to taste (spicy Asian chili sauce)
- 1/2 tsp Curry Powder
- 1/2 tsp Dried Coriander
- 1 Tbsp Lime Juice
Instructions
- To make the Sesame Pita Chips, preheat the oven to 350 degrees F. Slice the pita bread into wedges and spread them out on a large baking sheet so that none of the pieces are overlapping. Lightly brush the surface of the pita bread with olive oil and sprinkle with sesame seeds. Bake until golden and crisp, 10-15 minutes. (Note: I like my pita chips to have a bit of give to them, so I pull them out right at 10 minutes, but baking them for 15 minutes renders them extra crisp.) Allow to cool completely before serving.
- To make the Sriracha White Bean Spread, combine the white beans, olive oil, sesame oil, soy sauce, Sriracha, curry powder, dried coriander, and lime juice in a blender. Add 1/4 cup water and blend until smooth. Add up to an additional 1/4 cup water if needed until the consistency is thick but spreadable.
Notes
Adapted slightly from White on Rice Couple and discovered via It's Good to Be the Cook.
Nutrition
Calories: 346kcal | Carbohydrates: 58g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Sodium: 538mg | Fiber: 7g | Sugar: 1.2g