Sesame Pita Chips with Smoky Tomato Dip
Author: Chatelaine
Ingredients
- 3 large pitas, separated into 2 rounds each (you will have 6 rounds)
- 2 tbsp olive oil
- 1 tbsp sesame seeds
- ½ tsp smoked paprika
- Smoky tomato dip
- ¼ cup + 1 tbsp olive oil, divided
- 2 small onions, finely chopped
- 3 garlic cloves, sliced
- ½ tsp hot-red-chili flakes
- ½ tsp salt
- ¼ tsp coriander
- ¼ tsp cumin
- 3 plum tomatoes, seeds removed and diced
- 2 tbsp lemon juice
- ½ 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 ¼ cup olive oil, lemon juice and smoked paprika. Whirl until smooth. Serve with pita chips.