More Than Olives Muhammara Dip & Fresh Baked Pita Chips
This healthy roasted red pepper and walnut dip originated in the Mediterranean and can be served with warm pita bread, pita chips, crackers, or even fresh vegetable sticks.
Ingredients:
- 1 Cup Walnuts, dry toasted + garnish
- 1 Jar Fire Roasted Red Peppers, 12-14 oz, drained
- 2 Garlic Cloves, chopped
- 2 Tablespoons Tomato Paste
- 3 Tablespoons More Than Olives Pomegranate Balsamic + garnish
- 1 Cup Breadcrumbs
- ⅓ Cup More Than Olives Arbequina “Estate” Extra Virgin Olive Oil + garnish*
- 1 Teaspoon Crush Red Pepper Flakes, or Cayenne or Aleppo Pepper**
- 1 Teaspoon Sea Salt
- 1 Teaspoon Cumin
(Optional- Fresh Pomegranate seeds, chopped Chives or Parsley to garnish the dip)
Directions:
In a large food processor, add the drained roasted red peppers, along with the walnuts, bread crumbs, tomato paste, garlic, More Than Olives Pomegranate Balsamic, More Than Olives Arbequina “Estate” Olive Oil, sea salt, pepper flakes** and cumin. Pulse until all the ingredients have blended together.
Check the consistency of the dip. The moisture in the roasted peppers can make the dip either too thick or too wet. If you need to loosen the dip, add a teaspoon or more of More Than Olives Arbequina “Estate” Olive Oil. If the mixture is too runny, add a couple of tablespoons of breadcrumbs.
Taste the dip and determine if more seasoning and spice (pepper flakes, cayenne, or Aleppo pepper) is needed. Transfer to a shallow serving dish. You can garnish the dip with any of these items or all of them. A drizzle of More Than Olives Pomegranate Balsamic, and More Than Olives Arbequina “Estate” Olive Oil, fresh pomegranate seeds, chopped walnuts, chopped chives, or parsley.
Serve with warm pita bread, pita chips, crackers, or even fresh vegetable sticks.
*More Than Olives Picual Extra Virgin Olive Oil is also an excellent choice for this recipe.
**Aleppo Pepper is used in the traditional recipe but can be substituted with Red Pepper Flakes or Cayenne. The degree of heat in the dish should determine which pepper you want to use.
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Fresh Baked Pita Chips
Homemade baked Pita Chips are the best! Crunchy, healthy, and so easy to make. Ready in less than 30 minutes. Change the taste by using different seasonings. Perfect for dips or just snacking out of the bag.
Ingredients:
- 4 Whole Pitas Bread, Regular or Wheat, cut into 8 triangles
- ½ Teaspoon Garlic Powder or Granulated
- ½ Teaspoon Fresh Black Pepper
- ½ Teaspoon Sea Salt
- 1 ½ Teaspoon Dried Basil
- 3 Tablespoons More Than Olive Arbequina “Estate” Extra Virgin Olive Oil
Directions:
Preheat the oven to 350°F degrees. Using a baking sheet, line it with parchment paper.
Cut each pita bread into 8 equal triangles. In a small bowl, whisk together the More Than Olives Arbequina “Estate” Olive Oil, garlic, black pepper, basil, and sea salt.
Place pita triangles in a medium-size bowl and drizzle them with the seasoned olive oil mixture. Using your hands, gently move the triangles around until each pita triangle has olive oil on both sides.
Place the triangles in a single layer on the prepared baking sheet. Bake for 8-10 minutes, until slightly browned. Watch closely as they can brown quickly.
Remove from oven and let them cool. Any leftover pita chips should be stored in an airtight container.
Changing the taste of these chips is easy. Try using Paprika, Chili Powder, Italian Seasoning, flavored Salts such as Smoked, Truffle, or Chili Lime. Have fun!
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