This smoky bright orange dip, served with healthy baked pita chips, is guaranteed to be a hit at any summer party. If you want to pump up the nutrition, pair it with sturdy veggies such as jicama sticks, sliced red peppers, celery, or grape tomatoes.
For pita chips:
1/4 cup extra-virgin olive oil
1 tablespoon dried oregano
1/2 tablespoon garlic powder
1 teaspoon sea salt
6 whole-wheat pitas
1 can (15 ounces) cannellini beans, rinsed and drained
2 roasted red bell peppers
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon smoked paprika
1/2 teaspoon sea salt
1. Preheat oven to 400 degrees. In a small mixing bowl, whisk olive oil, oregano, garlic powder, and sea salt to combine.
2. Cut pitas into small 2- to 3-inch triangles. Place on a cooking sheet, brush with herbed olive oil, and bake for 3 to 4 minutes. Flip and bake another 3 to 4 minutes. (Watch chips closely, as they bake quickly.) Remove from oven, cool slightly, and sprinkle with paprika or additional sea salt, if desired.
3. Combine all dip ingredients in a food processor and pulse until smooth.