Cilantro Jalapeno Black Bean Hummus & Homemade Pita Chips

Cilantro Jalapeno Black Bean Hummus

Ingredients

2 cans black beans, drained and rinsed

1 cup fresh cilantro

1-2 jalapeños (seeded with the pulp removed if you want it less spicy)

2 cloves or 2 teaspoons minced garlic (you can use fresh or refrigerated)

1 tablespoon fresh lime juice

Olive oil- drizzled in slowly- up to 1/4 cup

1/4 teaspoon salt

Combine all ingredients in food processor besides oil and pulse, slowly add in olive oil until smooth and creamy. Add more oil if needed but only a small amount at a time- taste and add more salt if needed.

Serve with pita chips and your favorite vegetables. You can also make a beautiful charcuterie board with it as well.

Homemade Pita Chips

This is a very forgiving recipe, you can adjust the salt and olive oil as desired. I like to serve them in any appetizer situation- bridal or wedding showers or when I need to bring a snack to share. They are great with the black bean hummus but also with any hummus or as a side for a greek inspired meal.

8 pita breads- cut into 8 pieces each (Cut them like a pizza- in half, in fourths and then each fourth in half again).

1/2 cup extra virgin olive oil

Real sea salt to taste (Redmond real salt is the best- it really makes them better)

Directions

Preheat oven to 325

Arrange pita triangles on a large baking sheet making sure that each triangle is laying flat.

Brush each triangle with olive oil and sprinkle with salt. Flip them over and repeat the process.

Place baking sheet in oven and cook the pita triangles for 8 minutes, remove from oven, flip over and cook for 6 more minutes. Remove from oven, let cool and serve. They are best the day of but taste good for uptown 2 days.