Every big game party needs a dip. This one features several healthy swaps and will remind you of a classic layered taco-flavored bean dip. Score!
Salsa topping: Feel free to make life easy and use prepared pico de gallo from the store. But, this is yummy.
1/4 cup chopped tomatoes (I used cherry tomatoes…use what you have)
2 T finely chopped onion (I used Vidalia)
1 T chopped fresh cilantro
4-5 black olives, chopped
1/2 tsp. vinegar of choice (apple cider, rice wine vinegar)
Black Bean Hummus:
1 can black beans, drained and rinsed
1/4 cup water
pinch of salt
3 T tahini paste or just use prepared store bought hummus as I did
1 T fresh lemon juice
2 T olive oil
2 cloves garlic, minced or grated
1/2 tsp. cumin
1/2 tsp. chili powder
cayenne to taste (we use 1/4-1/2 tsp. because we like a kick)
For the base:
1/2 cup plain Greek yogurt
For the chips:
Egg roll wrappers (what I used) or won ton wrappers *They are found in produce section next to the fresh herbs, refrigerated
Sprinkle of seasoning, including salt *My seasoning was just a mix of chili powder, cumin, cayenne, oregano, garlic and onion powders. This is optional. You could just use salt.
For the salsa, just mix everything together and refrigerate until ready to use. For a quicker prep, you could skip this and use a pre-made pico de gallo from the store.
Put all the ingredients in a food processor and process until smooth. This can also be done ahead and refrigerated until ready to serve. When you’re ready to serve, spread the Greek yogurt in the bottom of dish and spoon hummus on top. Dollop the fresh salsa on top, and dig in with chips or fresh veggies such as sweet pepper strips.
To make the “chips”:
Preheat oven to 375. Cut the egg roll or won ton wrappers into triangles. Place on baking sheet. Spray with cooking spray. Sprinkle with seasoning blend and salt. Bake for about 8 minutes. Keep an eye on them so they don’t burn. They may be done around 6-7 minutes. Remove and allow to cool. They will crisp up as they sit. Store extras in a zip bag.