Fresh salsa sits on top of a spicy black bean hummus, cooled off with creamy greek yogurt. Proof that party food can be healthy and delicious, this dip is easy to make in advance and is 21 Day Fix approved!
Are you ready for some football?!! Ok, so anyone who knows me, probably just laughed their butts off or gave some serious side-eye at that. Truth be told, I'm not really into football.
Well, I suppose even that may be a bit of an overstatement. However, there's one thing that I can completely relate to when it comes to said American pastime... all of the food, glorious FOOD that is served up! Chilis and apps and dips, oh my! So many of my favorite things 🙂
Prior to starting the 21 Day Fix, I used to often make a taco dip for my husband and I. It was a layer of refried beans mixed with some taco seasoning, then sour cream, a ton of cheddar cheese, olives and tomatoes. I've completely kicked it up a notch with this recipe. It's SOOOO good! Not to mention way healthier.
I'm always so excited when I actually like the healthier version of something more than the unhealthy one, and this is one of those times. In this case, necessity was the mother of invention. I wanted to make our beloved taco dip and have chips with it, too, but I didn't want to use up too many carbs in one sitting. So, how to turn beans from a carb (yellow) to a healthy fat (blue) for the 21 Day Fix? Turn it into hummus! (that's almost like magic, right?)
There really is nothing better than homemade hummus and nothing easier either. Throw a handful of ingredients into a food processor and buzz it up, it's that simple. You really can't beat it. With those fresh veggies sitting on top of spicy hummus sitting on top of cooling yogurt... it's almost too much to bear. Aaaand I'm hungry.
So have you ever made homemade pita chips before? If not, maybe you've made baked chips out of corn tortillas? I've made both and love both, but decided to go with pita chips for this recipe. You definitely want to make them fresh though, I haven't had much success with making them too far in advance. If anyone has a good tip on storing these to make them ahead, I'm all ears! The good news is, making them fresh is easy and quick, about 5 minutes prep (if that) and 8 - 10 minutes in the oven. Not too shabby!
Here are some more football-food favorites for you to check out!
- Roasted Vegetable Chicken Chili with Avocado
- 21 Day Fix Cornbread
- Slow-Cooker Maple Mustard Chicken & Potatoes
- Chipotle Pumpkin Turkey Chili
- Crab Cake Mac & Cheese
- Homemade Microwave Popcorn {5 Ways!}
- BBQ Turkey Joes
- 21 Day Fix Broccoli Mac & Cheese
- 21 Day Fix Ranch Dip with veggies
- Makeover Spinach and Artichoke Dip
If you make this recipe be sure to snap a pic and tag me @thefoodieandthefix on Instagram so I can check it out! It makes me ridiculously happy to see what you guys are making 🙂
📖 Recipe
Black Bean Hummus Taco Dip with Pita Chips
Ingredients
Fresh Salsa Topping:
- ¼ cup chopped ripe tomato (if tomatoes aren't in season, use grape or cherry tomatoes, they always taste great!)
- 2 Tbs finely chopped onion (any kind you like, I used a white onion because that's what I had on hand)
- 1 Tbs chopped cilantro, packed
- 1 teaspoon finely chopped jalapeno (optional, I didn't use any, but please do if you want to kick up the heat!)
- 5 olives, chopped or sliced
- ½ teaspoon apple cider vinegar
Black Bean Hummus:
- 1 can of black beans, rinsed and drained
- ¼ cup water
- 1/16 teaspoon salt
- 3 Tbs tahini paste
- 1 Tbs fresh lemon juice
- 2 Tbs extra virgin olive oil
- ½ Tbs minced garlic
- ½ teaspoon cumin
- ½ Tbs chili powder
- cayenne, to taste (optional, I just used a small pinch)
Other dip ingredients:
- ½ cup plain Greek yogurt (1%)
Baked Pita Chips:
- 1 whole-wheat pita, cut into 8 triangles, then because of the pocket, they can be separated to make 16
- olive oil cooking spray
- some smoky southwestern seasoning (click here for recipe) or just some chili powder and a little salt, to season
Instructions
Salsa:
- Mix all ingredients together, cover and refrigerate until ready to use. If this can sit in the fridge for a few hours before use, it tastes even better!
Hummus:
- In a small food processor, add all ingredients, except cayenne, if using. Process until smooth. Give it a taste and add cayenne to taste if you'd like, I did). If not eating right away, cover and refrigerate until ready to eat. This will last several days in the fridge and like the salsa, if it has a little bit of time in the fridge, it tastes even better than it does when you first make it.
- To assemble the dip, spread the greek yogurt in the bottom of a small plate, then spread ⅓ cup of the hummus, then all of the salsa. Top with some extra chopped cilantro if you'd like. Serve with the pita chips.
Pita chips:
- Preheat your oven to 375 degrees.
- Place triangles on a baking sheet and spray both sides of the pitas lightly with cooking spray. Season both sides with the seasoning that you choose. Bake in the oven about 8-10 minutes, flipping once in the middle of baking time.
Notes
21 Day Fix Container Counts per Serving: ½ BLUE, ⅓ RED, 3/16 GREEN (you're not really going to count that, are you?!), ¼ ORANGE, ½ YELLOW
Weight Watchers Freestyle Points per Serving: 5
Recommended Products
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Nutrition Information:
Yield: 2 Serving Size: ½ platter of dip, 8 pita chipsAmount Per Serving: Calories: 196Total Fat: 8.5g
Jody says
Made this a few days ago for the first time, as a lunch- I couldn't bear to turn on the oven since it's been so hot here!! The recipe was a real hit- even with my toddler, who is my toughest critic! 🙂 Even recommended to my aunt, whose family also loved it. Thanks for all the wonderful recipes- they've been helping me cook for a few years now, but haven't posted till now 🙂
Stephanie says
Jody, this post seriously made my day! With the kiddos home, I haven't been getting on the blog as much as I'd like, so I'm so sorry for the late response! I'm so thrilled that this one was a hit for your family (and there's seriously nothing better than finding something you can feel good about that a picky kiddo will eat)! Yay!!
Faye says
Can I use veggies to dip instead of the pita? I’d rather save my Yellow for something else, thanks!
Stephanie says
Absolutely!!
Stephanie@ApplesforCJ says
I love anything involving tacos, black beans or hummus..I think you've got all three covered with this. Need to try this version soon 🙂
Stephanie says
Me too! Thanks, Stephanie! XO
Geraldine | Green Valley Kitchen says
I usually stick with chickpeas for hummus but I love how you've changed it up with black beans, Stephanie. And I love the fresh salsa topping - that makes everything better - don't you think.
Stephanie says
Thanks, Geraldine! I agree, I love the acidic note that the fresh salsa brings to the rich hummus 🙂
demeter | beaming baker says
Okay, first of all, your photo of the oven-baked pita chips are a serious hazard to my computer! I'm drooooooling all over these. 🙂 Second of all, black bean hummus? You are just hitting up all of my true food loves in life. Then, you add in the word "taco" and I'm just passed out on the floor from hunger. Stephanie, send some of this my way! 😉
Stephanie says
You got it, Demeter! I certainly can't have you passed out on the floor! Seriously though, taco flavored anything is always amazing, right?! Or maybe that's just me? 🙂
demeter | beaming baker says
Stephanie, help me up! LOL. Yes, taco-flavored ANYTHING makes my mouth water. Don't tell anyone, but I'm pretty sure I saw a purse that looked like a taco once and I was like, "hmmm...." 😉
P.S. I LOVED your Little Debbie Letter (yes, all caps b/c it's going down in the history books). You're HILARIOUS!!
Stephanie says
Thanks, Demeter, you're hilarious!! The secret of the taco purse is safe with me! Frankly, I wouldn't blame you if you gave it a lick, ya know, just in case... sometimes things like that can be alarmingly realistic. 😉
demeter | beaming baker says
Hahaha!! Okay, if you're not gonna judge... LOL. Okay, I just sound pathetic now. Let's move on before there's a scene. 😉 And for reals... how realistic are some of those things??? 😉
Stephanie says
Right?!
roxanne says
Hi, you say it's 1/2 yellow, how do you count the black beans? Thank you! 🙂
Stephanie says
Hi Roxanne! The 1/2 yellow is for the pita bread half. When the black beans are made into a hummus (just like when chickpeas are, which are also normally a yellow), it counts only as a blue because of the healthy fats from the tahini and the extra virgin olive oil 🙂
Becca @ Fork in the Kitchen says
I make a taco dip similar to the unhealthy version you mentioned previously making and I cannot wait to try this healthy version! It looks super yummy! And homemade pita chips?! YUM!!!!
Stephanie says
Awesome, Becca, I hope you love it! I'm completely addicted to homemade pita chips, I seriously make them almost every day 😉