AVOCADO WASABI DIP & SESAME PITA CHIPS

Avocado Wasabi Dip & Sesame Pita Chips image

Provided by @MakeItYours

Number Of Ingredients 14

Avocado Wasabe Dip:
1 can white beans (19 oz), drained and rinsed
3 tablespoons olive oil
1/4 teaspoon salt
1 teaspoon fresh ginger
2 teaspoons wasabi paste (*see note)
juice from 1 lime
1 avocado
Sesame Pita Chips:
6 rounds of pita bread (white or whole wheat)
3 tablespoons olive oil
3 tablespoons sesame oil
salt & pepper
sesame seeds (1/4 cup or so)

Steps:

In the base of a 7-cup food processor fitted with a steel blade, combine all dip ingredients and blend until smooth.
Add additional wasabi to taste.
Pre-heat oven to 400°F. Line two baking sheets with parchment paper.
Cut the pita bread into wedges and arrange on the baking sheets.
Brush with oil, then sprinkle with sesame seeds and salt and pepper.
Bake for 7 or so minutes, until lightly golden and crispy.
Repeat with remaining pitas until complete.
Notes:
Nutritional Information (Dip)
Calories 216 // Fat 11 g // Saturated Fat 2 g // Cholesterol 0 mg // Sodium 103 mg // Carbohydrate 25 g // Fiber 6 g // Sugars 2 g // Protein 7 g
Nutritional Information (Chips)
Calories 319 // Fat 17 g // Saturated Fat 2 g // Cholesterol 0 mg // Sodium 371 mg // Carbohydrate 35 g // Fiber 2 g // Sugars 1 g // Protein 7 g
wasabi flavor is prominent but the spice is not. If you want it spicy, add even more!
Dip keeps in a refrigerated sealed container for 2 days, however the color is brightest immediately after preparing.
Pita chips keep for several days in a sealed container.