Black Bean Dip with Whole Wheat Tortilla Chips

FOR THE DIP:
Put the beans in a bowl and add enough cold water to cover by 2 inches. Set aside for at least 4 and up to 8 hours. Change the water once or twice during soaking. Drain and rinse the beans.

Put the beans in a medium-sized saucepan and add 3 cups of water and the pepper flakes. Bring to a boil over high heat. Reduce the heat and simmer for about 1 1/2 hours, or until the beans are tender and the water just barely covers the beans. (Add more water if necessary while cooking the beans.) Drain, reserving the cooking liquid. Set aside to cool.

Transfer the beans and half the cooking liquid (or half the liquid from the can) to a food processor. Add the garlic, cumin, and chili sauce. Process until coarsely blended. Add more of the bean liquid if necessary to thin the dip. Transfer to a serving bowl and set aside.

TO MAKE CHIPS:
Preheat the oven to 350 degrees F. Lightly spray a baking sheet with vegetable oil spray.

Lay the tortillas on a work surface and brush them on both sides with the egg whites. Cut the tortillas into 10 to 12 triangles each and lay the triangles on the baking sheet. Sprinkle the triangles with the sesame seeds. Bake for about 10 minutes, then remove from the oven. Use a metal spatula to loosen any chips that have stuck to the sheet, turn the chips over, and bake for a few more minutes, until golden brown. Lift from the baking sheet and serve warm or at room temperature with the dip.