Black Bean Hummus Taco Dip with Pita Chips

November 11, 2015

Fresh salsa sits on top of a spicy black bean hummus, cooled off with creamy greek yogurt. Proof that party food can be healthy and delicious, this dip is easy to make in advance and is 21 Day Fix approved!

Fresh Salsa Topping:
1/4 cup chopped ripe tomato (if tomatoes aren\'t in season, use grape or cherry tomatoes, they always taste great!)
2 Tbs finely chopped onion (any kind you like, I used a white onion because that\'s what I had on hand)
1 Tbs chopped cilantro, packed
1 tsp finely chopped jalapeno (optional, I didn\'t use any, but please do if you want to kick up the heat!)
5 olives, chopped or sliced
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1/2 tsp apple cider vinegar
Black Bean Hummus:
1 can of black beans, rinsed and drained
1/4 cup water
1/16 tsp salt
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3 Tbs tahini paste
1 Tbs fresh lemon juice
2 Tbs extra virgin olive oil
1/2 Tbs minced garlic
1/2 tsp cumin
1/2 Tbs chili powder
cayenne, to taste (optional, I just used a small pinch)
Other dip ingredients:
1/2 cup plain Greek yogurt (1%)
Baked Pita Chips:
1 whole wheat pita, cut into 8 triangles, then because of the pocket, they can be separated to make 16
olive oil cooking spray
some smoky southwestern seasoning (recipe can be found here ) or just some chili powder and a little salt, to season

Salsa: Mix all ingredients together, cover and refrigerate until ready to use. If this can sit in the fridge for a few hours before use, it tastes even better! Hummus: In a small food processor, add all...
See the full directions on my site

Nutritions

Calories
952

Sodium
323mg
13% DV

Fat
26g
40% DV

Protein
50g
100% DV

Carbs
144g
49% DV

Fiber
35g
142% DV