White Bean Dip With Cumin Tortilla Chips

To prepare the dip, with the machine running, add the garlic through thte feed tube of a food processor. Remove top and add the remaining ingredients. Puree until smooth and transfer to a serving bowl. Cover and refrigerate until ready to serve.

To prepare the chips, preheat oven to 400 degrees F. Stack the tortillas on top of each other and using a sharp knife, cut the stack into 12 wedges. You should have 60 tortilla pieces. Spread them out on baking sheets and spray with vegetable spray. Bake until light brown, about 6 to 8 minutes.

Meanwhile, put the cumin seeds in a small dry skillet and toast over medium heat until a shade darker, about 3 minutes. Transfer to a spice grinder and process until finely ground. Set aside.

When tortillas are finished baking, remove them from the oven and immediately sprinkle them with the toasted, ground cumin and salt. Cool slightly. Serve dip in a decorative bowl surrounded by warm chips.

cook's notes

It's always nice to offer crudites with a flavorful dip for those watching their diets or for vegetarian guests. As a change from the usual celery and carrot sticks, I cut up chayote squash, jicama, bell peppers into strips for dipping. These cumin tortilla chips go beautifully with this bean dip and are healthier than the store bought version because they're baked, not fried.