vegan chickpeat tomato dip
Print Pin
5 from 2 votes

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.
Course Appetizer, Side Dish
Cuisine dip, Mexican, Spanish, vegan, vegetarian
Keyword vegan appetizer, vegan dip
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 servings
Calories 52kcal
Author Delicious Everyday


  • 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