Pita Chips and Dips

SERVINGS

4

HEAT LEVEL
PREP TIME

10 min

COOK TIME

20 min

Looking to try a variety of dips? Here are a few classic and delicious appetizer dips that are so easy to make at home!

RECIPE CALLS FOR

HARISSA PASTE

INGREDIENTS

Pita Chips

  • 8 pita breads
  • 4 tbsp olive oil
  • Salt, to taste

Avocado Hummus

  • 1 14 oz. can chickpeas
  • 5 tbsp olive oil, divided
  • 1 clove garlic, minced
  • Salt, to taste
  • 1 avocado, diced
  • 3 tbsp natural Tahini
  • 4 tbsp lemon juice
  • 2 tbsp fresh mint, chopped
  • 4 tbsp fresh coriander, chopped

Labneh and Tahini Dip

  • 2 ¼ cups full-fat plain Greek yogurt (or labneh)
  • 1 tbsp natural Tahini
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tbsp chives, chopped
  • Salt, to taste

Harissa Spiced Tomato Salsa

  • 1 large tomato, diced
  • ½ red onion, diced
  • 6 tbsp olive oil
  • 4 tbsp lemon juice
  • 2 tbsp Al’FezTM Harissa Paste
  • 3 tbsp fresh coriander, chopped
  • 2 tbsp fresh mint, chopped
  • Salt, to taste

INSTRUCTIONS

Pita Chips

  1. Brush the pita breads lightly with olive oil and let sit for 5 min.
  2. Cut the breads into triangles and then separate each wedge into two thin slices.
  3. Sprinkle with salt and cook in preheated oven at 350°F for 20–25 min, until the crisp and golden brown.

Avocado Hummus

  1. Rinse and drain the chickpeas.
  2. Add all ingredients except 1 tbsp of olive oil in a blender and purée until smooth.
  3. Adjust the seasoning and transfer into a serving dish. Drizzle 1 tbsp of olive oil on top to prevent a crust from forming.

Labneh and Tahini Dip

  1. Put the Greek yogurt in a fine sieve placed on a bowl to collect the whey. Let sit for at least 1 hour (or overnight) in the fridge. Alternatively, skip this step by using labneh.
  2. In a bowl, add thickened yogurt (or labneh) and all other ingredients. Mix well.

Harissa Spiced Tomato Salsa

  1. In a bowl, add all ingredients and mix well.
  2. Adjust the seasoning and chill before serving.