Trempette végétalienne aux pois chiches et à la tomate, avec chips de pita épicées

Ingrédients

• 2 cans RO*TEL Original Tomatoes
• 1 cans RO*TEL Hot Tomatoes
• 2 15oz cans chickpeas (drained and rinsed)
• 1 Serrano pepper (seeded and minced)
• 2 cloves garlic (peeled and minced)
• 2 tbsp cilantro (fresh, chopped)
• 3 slices pita bread
• 1 salt
• 1/2 black pepper
• 1/2 tsp cumin powder
• olive oil spray

Préparation

1. 1

   Preheat oven to 350 degrees.

2. 2

   Start by making the pita chips. Slice the edges from the pita bread and cut into wedges.

3. 3

   Spread the pita wedges on a baking sheet. Spray with olive oil. Sprinkle with salt, pepper, and cumin. Flip pita wedges. Spray other side with olive oil. Sprinkle this side with salt, pepper, and cumin also.

4. 4

   Bake pita chips for 5 minutes. Flip, and bake for additional 2 minutes. Remove from oven and set aside.

5. 5

   Next, make the dip. Lightly spray a non-stick pan with olive oil, and heat over medium heat.

6. 6

   Add garlic and Serrano peppers. Cook for 2-3 minutes, until softened.

7. 7

   Add chickpeas and cook for 5 minutes.

8. 8

   Add RO*TEL Tomatoes. Bring to a boil, then simmer for 10 minutes, or until thickened.

9. 9

   Stir in cilantro. Serve dip with pita chips.