Sorry about the fail on posting some salad recipes last week; work and school preparations left me a little wiped out. Speaking of school, ewww! Although I am excited to get back to it I didn’t think my four month break would go by so fast. This summer has been pretty awesome and I expect it to stay warm through September. Do you hear me weather? (shakes fist at sky).
One summer event I try not to miss is the old PNE. There’s something about the permeating smell of fried foods and spun sugar mixed with farm animals and screaming children that I just can’t do without. It didn’t disappoint this year! I got to sit in Captain Kirk’s chair!!! His real chair from the original Star Trek!!! Sorry to let my nerd out but it was amazing!!! My boyfriend was even luckier because he actually got to meet Data and Troi from TNG (Star Trek The Next Generation for the non-nerds reading this). I am seething with jealousy but am thrilled for him! But I digress, as summer winds down I wanted to think of some way to keep it happening food wise.
Mexican inspired dishes come to mind so I thought I’d share a super easy and quick recipe for some healthy and vegan dip!
Black Bean Chipotle Dip with Pita Chips
2 pita pockets
1 can black beans (540 ml) drained (reserve liquid) and rinsed
1 1/2 T chopped cilantro
2-3 T canned chipotle in adobo sauce
1/3 lemon wedge, juiced
1/2 t ground cumin
1/2 salt (plus more to sprinkle on chips)
oil (to drizzle or spray)
-plain greek style yogurt (optional)
-put oven on broil and cut the pitas into eighths, separating the pockets so you have 16 triangular chips for each pocket (I find it easiest to use kitchen scissors)
-lay in single layer on baking sheets
-drizzle oil or use oil spray on chips and sprinkle with salt
-place under the broiler for 2-5 minutes, you will probably have to check them every 30 seconds or so after the first two minutes. The length of time will vary depending on your oven. Keep a close watch as these chips go from done to burnt quickly!
-combine all the ingredients plus 2 T of the reserved bean liquid in a bowl and blend with a hand blender or a food processor if you have one
-top with some plain yogurt (or not if you want to stay vegan) and some more cilantro and enjoy!