Sesame pita chips with smoky tomato dip

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TOTAL TIME

40 min

Serves

4

Sesame pita chips with smoky tomato dip

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.

How to deseed a tomato

Nutrition (per serving)

  • Calories
  • 377,
  • Protein
  • 6 g,
  • Carbohydrates
  • 32 g,
  • Fat
  • 26 g,
  • Fibre
  • 3 g,
  • Sodium
  • 535 mg.
  • Good source of
  • Folate