1. Preheat oven to 190°C (375°F).
2. Purée beans in blender. Add crème fraîche and blend. Transfer to a bowl and refrigerate.
3. Place pita strips on a baking sheet. Brush with 15 mL (1 tbsp.) olive oil and sprinkle with hot pepper and salt.
4. Bake in oven for about 8 to 10 minutes, or until bread is golden. Check occasionally to prevent burning.  
5. In the meantime, heat remaining olive oil in a skillet over medium heat and sauté onions, chorizo, and thyme for about 10 minutes, or until onions and chorizo are golden.
6. Transfer mixture to a bowl.
7. Serve chips with bean dip and chorizo onions. 

This recipe is courtesy of Tablée des chefs.