This chip and dip recipe is a new twist on the traditional salsa or guacamole. These chips are much tastier than the supermarket variety!
Add to any barbeque or dairy meal.
- 1 Package Soft Corn Tortillas
- Cooking Spray, such as Pam
- Sea Salt
Preheat oven to 400 degrees.
Remove Tortillas from their package in a stack, using a sharp knife, cut into quarters or desired size.
Spread out tortilla pieces in a single layer on parchment lined baking sheet and spray with cooking spray and a small amount of sea salt.
Bake for 8 – 12 minutes, until golden.
Aduki Bean Spread:
The aduki bean is a tiny, reddish-brown bean with a cream coloured seam and sweet, nutty flavor. Aduki beans are rich in dietary fiber,a good source of iron, protein, and magnesium, and they are also fat free.
- 2 cans Organic Aduki Beans,rinsed,such as Eden (Eden canned beans are BPA free)
- 1/2 Hass Avocado, cubed
- Juice and Zest of 1 Lime
- Extra Virgin Olive OIl
- Dash of Sriracha, or Hot Sauce
- Extra Virgin Olive Oil
- Cilantro, finely chopped, as garnish
In food processor fitted with metal blade, place the Aduki Beans. Process till smooth. Next, add the Avocado and pulse till smooth and somewhat fluffy. Then, add the
Lime Juice, Lime Zest, Sriracha, and Salt. Process, while adding a small amount of Extra Virgin Olive Oil in a steady stream until the desired consistency is reached.
Spread Aduki Bean Spread on cooled Corn Tortilla Chips. Sprinkle with chopped Cilantro.
Serve alongside Wild Arugula Salad with Papaya and Avocado or on its own.
Can also be served as a dip with tortilla chips, vegetables or bread on the side.