Vegan Chickpea Tomato Dip & Spiced Pita Chips
This chickpea tomato dip is packed with flavor from RO*TEL tomatoes, serrano peppers, and fresh cilantro! Serve it with your favorite chips, veggie dippers, or even as a hearty topping for baked potatoes.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 servings
- 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
- 1/2 black pepper
- 1/2 tsp cumin powder
- olive oil spray
Preheat oven to 350 degrees.
Start by making the pita chips. Slice the edges from the pita bread and cut into wedges.
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.
Bake pita chips for 5 minutes. Flip, and bake for additional 2 minutes. Remove from oven and set aside.
Next, make the dip. Lightly spray a non-stick pan with olive oil, and heat over medium heat.
Add garlic and Serrano peppers. Cook for 2-3 minutes, until softened.
Add chickpeas and cook for 5 minutes.
Add RO*TEL Tomatoes. Bring to a boil, then simmer for 10 minutes, or until thickened.
Stir in cilantro. Serve dip with pita chips.
Calories: 52kcal | Carbohydrates: 11g | Protein: 2g | Sodium: 205mg | Potassium: 451mg | Fiber: 2g | Sugar: 6g | Vitamin A: 345IU | Vitamin C: 14.8mg | Calcium: 54mg | Iron: 2.1mg