Ingredients

The following ingredients have 4 Servings
  • 3 10-inch thin pitas (or 4 smaller thick pitas)
  • 4 tbsp Early Harvest extra virgin olive oil
  • 1 tsp ground sumac
  • Salt
  • 1 1/2 cup Labneh (See homemade Labneh Recipe)
  • 20 fresh mint leaves, chopped
  • 10-15 large basil leaves, chopped
  • 1/4 cup fresh chopped dill (no stems)
  • 1/3 cup dried cranberries, roughly chopped
  • Salt and pepper
  • 1/2 tsp sumac
  • 1/4 tsp garlic powder
  • zest of 1 lemon
  • 1/4 cup Early Harvest extra virgin olive oil, more for later
  • 2 tsp fresh lemon juice
  • handful pomegranate seeds, optional
  • More herbs for garnish

Instruction

  • If making your own homemade labneh (so easy and highly recommended), do that at least 24 hours in advance. Follow this homemade labneh recipe.
  • Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper and set aside for now.
  • Open the pitas and pull the halves apart along the seams. Using kitchen shears, cut the pita into triangles or strips (1-inch or so wide).
  • Toss the bread in a large bowl with the oil, a generous pinch of salt (scant 1 tsp), and the sumac. Taste and adjust salt or sumac to your liking.
  • Spread pita triangles pieces on the prepared sheet pan and bake until golden brown, about 10 minutes or so (watch carefully, and rotate pan half-way through). Remove from the oven and set aside for now.
  • Make the herbed labneh dip. Place the labneh ingredients in one large bowl (expect the pomegranate seeds, if using), mix with a spoon until everything is well combined. Taste and adjust salt or spices to your liking. Add a little more lemon juice or olive oil, if you like. Mix again.
  • Transfer the herbed labneh to a serving bowl and garnish with mint leaves, more cranberries and the pomegranate seeds. Enjoy with the homemade pita chips.