Free-From Dips: Black Bean and Scallion Plus Sesame-Free Red Pepper Hummus

Dunk crispy gluten-free, seasoned pita chips into one of two delicious dips. Guests will have a hard time choosing their favorite.

Black Bean and Scallion Dip Makes: 1 3/4 cups
Spicy Red Pepper Hummus Makes:
2 cups
Seasoned Pita Makes:
48 Chips
Free of:
gluten and all top allergens


Black Bean and Scallion Dip

  • 19 oz can black beans, drained and rinsed
  • 2 green onions, roughly chopped
  • 3 tbsp olive oil
  • 3 tbsp lime juice
  • 2 tbsp dill, coarsely chopped
  • 1/2 tsp salt
  • 1/4 tsp lime zest
  • 1/4 tsp black pepper

Spicy Red Pepper Hummus

  • 19 oz can chickpeas, drained and rinsed
  • 1 clove garlic, peeled
  • 1 roasted red pepper, seeds removed
  • 1 medium red hot chili pepper, half or all seeds removed, depending on preferred spiciness
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup parsley, coarsely chopped

Seasoned Pita Chips

  • 3 tbsp olive oil
  • 3/4 tsp smoked paprika
  • 3/4 tsp dried oregano
  • Pinch of salt
  • 6 medium-size gluten-free pitas


  1. For black bean dip, place all ingredients in food processor and process until smooth.
  2. For red pepper hummus, place all ingredients but parsley in food processor and process until smooth. Add parsley and pulse until finely chopped and specked with green.
  3. For chips, preheat oven to 375 F. Line a baking sheet with parchment paper and set aside.
  4. In a small bowl, stir paprika, oregano and salt into olive oil. Brush pitas with seasoned oil and cut each in half, and then each half into 4 wedges. Spread out on prepared baking sheet and bake until crisp, 8-10 minutes.

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