Crispy pita chips
| 6 medium | Pita breads, split in half and cut into triangles (Main) |
| 1 serving | Olive oil |
| 1 serving | Sesame seeds, or smoked paprika, to sprinkle |
Healthy avocado dip
| 1 | Avocado, firm and ripe, chopped (Main) |
| 1 clove | Garlic, chopped |
| 3 Tbsp | Natural yoghurt |
| ½ cup | Coriander, or flat-leaf parsley, chopped |
| 1 pinch | Ground cumin, and ground coriander |
| 1 pinch | Ground coriander |
| 1 squeeze | Lemon, to season |
Directions
To make the pita chips
- Preheat oven to 160C. Brush pita bread triangles with olive oil and sprinkle with sesame seeds or a little smoked paprika (if using) and a little salt.
- Place on a baking tray and bake for 10-12 minutes until crispy. Leave to cool completely before storing in an airtight container. They will keep for a few days.
To make the dip
- Blend all ingredients together in a food processor until smooth, and season to taste with salt, pepper and lemon juice.
- Alternatively chop garlic and herbs finely and mash all ingredients together. The dip is best eaten fresh.