What particular pita pleases your palate, peeps? After years of buying the whole wheat pita pocket bread, which frankly can be dry at times and tear when stuffed, I finally noticed the flatbread style of pita at the grocery store. Moist, soft, and chewy, this is some delicious bread. I'll admit I haven't read the fat content on the label. I'll live in ignorance for a little while longer.
With the purchase of my preferred pita product, I needed a bean dip to go along. This colorful, creamy Curry Chickpea Dip came to the rescue. Okay, I'm now on alliteration probation. Shutting up now and on to the recipe!
Curry Chickpea Dip
1 15 ounce can chickpeas, rinsed and drained
1/2 cup pintos (because I had some leftover. Sub chickpeas if you like.)
1 garlic clove
1 Tablespoon tahini
1 teaspoon extra virgin olive oil
2 teaspoons curry powder
3/4 teaspoon turmeric
1/4 cup water
salt to taste
1 scallion, chopped, optional
Combine everything in a food processor except scallion. Pulse until creamy. Stir in scallion if you like. Enjoy at room temperature with pita bread or vegetable dippers. (You can brush the pita with a little olive oil and heat in a skillet. Mmm!)