White Bean Dip With Cumin Tortilla Chips

Makes 1 1/2 Cups dip
Recipe By: Barbara Pool Fenzl
Published in: Seasonal Southwestern Cooking

1 clove garlic -- peeled
1 can Great Northern Beans -- rinsed and drained (15 ounce can)
1/4 cup cilantro -- chopped
1 tablespoon lime juice -- fresh
1 1/2 tablespoon olive oil
1/2 teaspoon chile powder
1/2 teaspoon cumin -- ground
1 teaspoon salt
1 teaspoon serrano chile -- chopped
Cumin Tortilla Chips
5 (8") flour tortillas
vegetable oil cooking spray
1 tablespoon cumin seeds
2 teaspoon kosher salt

To prepare the dip, with the machine running, add the garlic through thte
feed tube of a food processor. Remove top and add the remaining
ingredients. Puree until smooth and transfer to a serving bowl. Cover and
refrigerate until ready to serve. To prepare the chips, preheat oven to
400F. Stack the tortillas on top of each other and using a sharp knife,
cut the stack into 12 wedges. You should have 60 tortilla pieces. Spread
them out on baking sheets and spray with vegetable spray. Bake until light
brown, about 6 to 8 minutes. Meanwhile, put the cumin seeds in a small dry
skillet and toast over medium heat until a shade darker, about 3 minutes.
Transfer to a spice grinder and process until finely ground. Set aside.
When tortillas are finished baking, remove them from the oven and
immediately sprinkle them with the toasted, ground cumin and salt. Cool
slightly. Serve dip in a decorative bowl surrounded by warm chips.

Recipe Notes
It's always nice to offer crudites with a flavorful dip for those watching
their diets or for vegetarian guests. As a change from the usual celery
and carrot sticks, I cut up chayote squash, jicama, bell peppers into
strips for dipping. These cumin tortilla chips go beautifully with this
bean dip and are healthier than the store bought version because they're
baked, not fried.


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