Toasted Pita Chips With Black And White Dips
Yield: 4

Ingredients

PITA CHIPS

6 pita breads; (6 inch)
4 tb olive oil
1/4 c sesame seeds
2 ts freshly ground black pepper
1/2 c parmesan cheese; grated

BLACK DIP

1 cn black beans; drained and -rinsed (19 oz.)
2 cloves garlic; coarsely -chopped
2 tb red onion; coarsely chopped
2 tb fresh cilantro; coarsely -chopped
1 tb fresh lime juice
1 jalapeno pepper
1 tb honey
1/4 ts cumin
1 fresh cilantro leaves; for -garnish

WHITE DIP

1/2 c flat-leaf parsley leaves
1/4 c fresh mint
2 cloves garlic; coarsely chopped
1 sm shallot; coarsely chopped
1 cn white beans; drained and -rinsed (19 oz.)
2 tb fresh lemon juice
1 tb honey
1/8 ts chilli powder
1 salt and freshly ground -pepper
1 fresh mint leaves; for -garnish

Instructions

How to Prepare Pita Chips:

Preheat the oven to 350 F. Separate the top of each pita from the bottom and brush the inside with olive oil. Stack the pitas and cut into eighths to form triangles. Arrange on baking sheets, oiled side up. Combine the
sesame seeds, pepper, and cheese and sprinkle the mixture on the pitas. Bake until toasted and lightly golden, about 12-14 minutes.

How to Prepare Black Bean Dip:

Place all the ingredients in a food processor and process until smooth. If the mixture is too thick, add a little water to thin. Garnish with fresh cilantro.

How to Prepare White Bean Dip:

Place the parsley and mint in a food processor, and pulse until finely chopped. Add the garlic and shallot and pulse until minced. Add the remaining ingredients and process until smooth. If the mixture is too thick, add a little water to thin. Garnish with fresh mint leaves.

Place the dips together in a large bowl, side by side, for a dramatic presentation. Stick pita chips in dips around the outside