Vegan Chickpea Tomato Dip & Spiced Pita Chips

This chickpea tomato dip is packed with flavor from RO*TEL tomatoes, serrano peppers, and fresh cilantro! Serve it with your favorite chips, veggie dippers, or even as a hearty topping for baked potatoes.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Preheat oven to 350 degrees.
2. 2Start by making the pita chips. Slice the edges from the pita bread and cut into wedges.
3. 3Spread 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. 4Bake pita chips for 5 minutes. Flip, and bake for additional 2 minutes. Remove from oven and set aside.
5. 5Next, make the dip. Lightly spray a non-stick pan with olive oil, and heat over medium heat.
6. 6Add garlic and Serrano peppers. Cook for 2-3 minutes, until softened.
7. 7Add chickpeas and cook for 5 minutes.
8. 8Add RO*TEL Tomatoes. Bring to a boil, then simmer for 10 minutes, or until thickened.
9. 9Stir in cilantro. Serve dip with pita chips.