Traditionally chips and dip are a high fat, high calorie snack. Sure they’re delicious on the odd occassion but it’s definitely not an “every day” food. Enter this guilt free version. The chips are baked pita breads, and the dip combines the delicious flavour of beetroot with natural yoghurt for a surprisingly delicious dip. The dip contains the spice sumac which helps enhance flavours much like salt does, but without the sodium that salt gives. Give it a go, it’s easy and tastes amazing.
For the pita chips:
Wholemeal pita bread
Heat the oven grill on high. Split pita breads down the middle. Brush each piece of pita bread with olive oil and sprinkle with a small amount seasoning of your choice. Ideas include thyme and garlic, herb and garlic seasoning or just plain salt and pepper. Cut the pita bread into quarters and grill for around 5 minutes, until golden.
For the dip:
2 fresh beetroot
1 tsp olive oil
1 teaspoon sumac
40g feta cheese, cut into small cubes
2 tablespoons unsweetened, natural yoghurt
Peel the beetroot and cut into quarters, then cut those pieces in half. Place in a pot of boiling water and cook for 20-30 minutes, until tender. Drain and pat dry with a paper towel. Heat oil in pan, add the beetroot pieces, sprinkle with the sumac and pan fry for 5 minutes. Season with pepper. Place beetroot pieces in a bowl with the yoghurt and feta cheese and blend with a stick blender until smooth.
Enjoy with the pita chips.