Recipe courtesy of Sunny Anderson
Save Recipe Print
Total:
1 hr 30 min
Prep:
20 min
Inactive:
1 hr
Cook:
10 min
Yield:
8 to 10 servings
Level:
Easy
Total:
1 hr 30 min
Prep:
20 min
Inactive:
1 hr
Cook:
10 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: food processor

In a food processor add all ingredients and blend until smooth, adding more olive oil to loosen dip, if needed. Season with salt and pepper, to taste, and refrigerate at least 1 hour or overnight, then serve with Toasted Pita Chips.

Toasted Pita Chips:

Heat the oven to 400 degrees F.

Split the pita pockets along the edge to make 2 circles. Slice the garlic cloves in half and rub both sides of the pita disks with the cut side of the garlic. Stack a few pita halves at a time and like a pizza, cut them into 8 wedges. Arrange the wedges on 2 baking sheets and drizzle with olive oil. Mix and toss the wedges with your hands then sprinkle with salt and pepper to taste. Bake until golden brown, about 10 minutes. To store, let cool and put in an air tight container or plastic bag.

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