Smoky Roasted Pepper Dip And Pita Chips

Turn leftover ingredients into something delicious.

Posted by claire @ chez cayenne

About

I have a baked falafel recipe that leaves me with some leftover pita, and my favorite enchilada recipe leaves me with half a jar of roasted red peppers. I turned them into this smoky, savory dip.

Share

You Will Need (12 things)

  • 1 tbsp Water
  • 1 tbsp Tomato Paste
  • 1 tbsp Olive Oil
  • ½ tsp Smoked Paprika
  • 2 tsp Red Wine Vinegar or sherry vinegar
  • diced Roasted Red Peppers
  • ½ cup sliced, blanched Almonds
  • 1 clove Garlic , coarsely chopped
  • ½ tsp Ground Cumin
  • ½ tsp Mild Chili Powder
  • ½ tsp Salt
  • ¼ tsp Freshly Ground Black Pepper

Steps (2 steps, 20 minutes)

  1. 1

    Puree all of the ingredients, in a food processor. Transfer to a serving bowl.

  2. 2

    To make the pita chips, preheat the oven to 400 F. Cut 2 or 3 small pita rounds into 4 pieces and then separate the pieces into halves. Brush both sides lightly with olive oil. Bake in a single layer for 6-8 minutes until just starting to brown.