serves 6-8
INGREDIENTS
For the Beetroot Dip:
2-3 beets, cooked
1/2 sweet potato, cooked
1 garlic clove
1 tbsp tahini
1 tbsp sour cream or Greek yogurt (optional)
coarse salt and pepper
chopped parsley for garnish
For the Black-Eyed Peas Dip:
1 15 oz can black-eyed peas
1 pkg 8 oz cream cheese
1 1/2 tsp chilli powder
1 tsp cayenne powder
1-2 garlic cloves
coarse salt and pepper
chopped green onion for garnish
For the Chips:
5 pieces pita bread
1/4 cup olive oil
1 1/2 tsp paprika
2 tsp cumin seeds
pinch coarse salt
METHOD:
1. Preheat oven to 400F (200C).
2. Blend each dip ingredients together until smooth. Season to taste. Sprinkle with green onion. Cover and chill until ready to serve.
3. Halve pita bread and cut into triangles. Place onto baking sheets.
4. Combine olive oil and paprika together. Brush tops of pita with and sprinkle with cumin seeds and salt.
5. Bake for 8-10 mins until crisp. Serve with prepared dip.
