Creamy avocado tahini dip with homemade pita chips

Having people over and want to serve a nice but easy homemade snack? I recently made this delicious avocado tahini dip and thought I’d quickly share the recipe. It’s smooth and creamy and a bit like hummus but the base is avocado instead of chickpeas. It’s delicious as a snack or starter that’s ready in 5 minutes! I took these to a friends BBQ and served them with homemade pita chips – which are so much more fun and tasty than store bought ones. So keep reading for the recipes…

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Creamy Avocado Tahini Dip

2 (ripe and ready to eat) avocados
1 small clove of garlic
juice of 1/2 lemon
2 tablespoons of tahini
sesame seeds to serve (optional)

I mean there’s not really much to it. All you need is a blender or food processor and just put all the ingredients in there and blend until smooth and creamy. Simples! Serve by sprinkling on some sesame seeds and you’re good to go. Great with crackers (like my homemade pita chips) or also with crudites. Plus you can use any leftovers as an delicious spread on any sandwich you can imagine.

Next up is these seasoned homemade pita chips. Instead of getting some chips from the supermarket, impress your guests by making your own pita chips. They are so simple to make and you can tweak the seasonings to your liking. Also they are relative healthy as they have no added preservatives or anything. Just simple, freshly baked crunchy goodness. Yum!

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Homemade seasoned pita chips

4 pita breads
3 tablespoons of olive oil
1/2 tsp rock salt
1/2 tsp of ground black pepper
1/4 tsp of garlic powder
1/4 tsp of paprika powder
1/4 tsp of za’atar (optional but I personally LOVE this spice so I add to pretty much everything!)

Preheat the oven to 180C degrees and line a baking tray/sheet with baking paper or tin foil. While the oven is preheating cut the pita breads into triangles and arrange in a single layer onto the baking sheet. In a small bowl mix together the oil and seasonings. Then using a brush generously coat each side of the pita triangles with the olive oil mixture. Bake in the oven for 15 minutes or until the pita chips are golden brown. Make sure to watch them so they don’t burn and also good to flip the pita triangles over halfway through cooking. Let the pitas cool and serve with hummus or any other dip!

Remember you can  tweak the seasonings to your liking. If you don’t like a garlic seasoning, you could always omit the garlic powder and just use olive oil, salt, and pepper. Alternatively, you could use ground cumin and smoked paprika or chilli flakes for a different kind of flavour! Have fun experimenting. If you are not going to eat them straight away, then it’s best to store them in an airtight container as soon as they finish cooling to ensure they stay crisp! Also, make plenty because trust me they won’t last long!

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