Sesame pita chips with smoky tomato dip
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- Total Time40 mins
- Makes4 servings
Photo, Sian Richards.
This crispy homemade snack is the perfect mid-week treat.
Ingredients
3 large pitas, separated into 2 rounds each (you will have 6 rounds)
2 tbsp olive oil
1 tbsp sesame seeds
1/2 tsp smoked paprika
Smoky tomato dip
1/4 cup + 1 tbsp olive oil, divided
2 small onions, finely chopped
3 garlic cloves, sliced
1/2 tsp hot-red-chili flakes
1/2 tsp salt
1/4 tsp coriander
1/4 tsp cumin
3 plum tomatoes, seeds removed and diced
2 tbsp lemon juice
1/2 tsp smoked paprika
Instructions
POSITION racks in top and bottom thirds of oven. Preheat to 400F.
BRUSH pita sides with olive oil. Cut each round into 6 wedges and arrange on 2 baking sheets. Sprinkle with sesame seeds and smoked paprika.
BAKE in top and bottom thirds of oven, switching halfway through, until crisp, 5 to 6 min.
HEAT a medium frying pan over medium. Add 1 tbsp olive oil, then onions. Cook, stirring occasionally, until golden, 6 to 7 min. Stir in garlic, hot-red-chili flakes, salt, coriander and cumin. Cook 1 min. Stir in tomatoes. Cook until tomatoes thicken, 4 to 5 min.
SCRAPE into a food processor with remaining 1/4 cup olive oil, lemon juice and smoked paprika. Whirl until smooth. Serve with pita chips.
Nutrition (per serving)
Calories 377, Protein 6g, Carbohydrates 32g, Fat 26g, Fibre 3g, Sodium 535mg.
Good source of Folate.