Chipotle Black Bean Dip with Garlic Pita Chips

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 1 teaspoon chipotle chile in adobo sauce canned minced
• 0.3 cup cilantro leaves fresh chopped
• 1  garlic clove chopped
• 6 large garlic cloves unpeeled
• 1 teaspoon ground cumin 
• 0.5 teaspoon kosher salt 
• 0.5 teaspoon onion powder 
• 1 teaspoon oregano dried
• 2 6-inch pitas whole wheat split ()
• 0.3 cup bottled salsa 
• 15 ounce edamame soybeans black rinsed drained canned
• 1 teaspoon sugar 
• 3 tablespoons tomato paste 
• 1 tablespoon vegetable oil 

Equipment

• food processor
• bowl
• baking sheet
• oven
• aluminum foil
• ziploc bags

Directions

1. Preheat oven to 40
2. To prepare chips, wrap 6 garlic cloves in foil.
3. Bake at 400 for 45 minutes; cool 10 minutes. Squeeze to extract garlic pulp; discard skins.
4. Spread garlic pulp evenly over pita halves; spray pita halves with cooking spray.
5. Cut each pita half into 8 wedges; arrange on a baking sheet.
6. Sprinkle wedges with 1/2 teaspoon salt and pepper.
7. Bake at 400 for 7 minutes or until crisp.
8. To prepare dip, combine salsa and remaining ingredients in a food processor; process until smooth, scraping sides of bowl once.
9. Serve dip with chips.
10. Note: Store dip, covered, for up to 4 days in the refrigerator. Store chips in a zip-top plastic bag for up to 2 days at room temperature.