No party is complete without chips and dip. This dip has za'atar, a Middle Eastern spice blend, which can be found in most grocery stores. Check the expiration date on the walnuts you're buying to ensure they are fresh. Soaking them overnight gets rid of the astringency that some people don't like, so give this recipe a try – even if you think you don't like walnuts!
- Portion size 12 servings
- Credits : Canadian Living Magazine: November 2013
Zaâ€™atar Pita Chips:
MethodIn bowl, soak walnuts in water for 8 hours; drain and pat dry. Spread on baking sheet; toast in 350 F (180 C) oven, turning once, until crisp, about 15 minutes.
Za'atar Pita Chips: Meanwhile, brush 1 side of each pita with some of the oil; sprinkle with some of the za'atar. Cut each into wedges; arrange on baking sheet. Bake in 350 F (180 C) oven until crisp, about 8 minutes.
Make-ahead: Let cool; store in airtight container for up to 2 days.
Using fork, prick eggplants all over; place on lightly greased baking sheet. Set aside.
Remove 1 clove garlic from head; peel, mince and set aside. Slice off top third of remaining garlic head to expose cloves; wrap in foil and add to baking sheet. Bake in 375 F (190 C) oven, turning eggplants once, until softened, 40 to 45 minutes. Let stand until eggplants are cool enough to handle.
Cut eggplants in half lengthwise; using spoon, scoop flesh into food processor. Squeeze cloves of roasted garlic from skins into food processor. Add chickpeas; pulse until combined. Add walnuts, lemon juice, tahini, za'atar, reserved minced garlic, salt, pepper and cayenne pepper; pulse until walnuts are finely chopped. Stir in parsley. Cover and refrigerate for 1 hour. Serve with pita chips.
Make-ahead: Cover and refrigerate for up to 2 days.
Nutritional facts per each of 12 servings: about
- Fibre 6 g
- Sodium 357 mg
- Sugars 5 g
- Protein 8 g
- Calories 278.0
- Total fat 12 g
- Potassium 305 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 37 g
- Iron 18.0
- Folate 34.0
- Calcium 8.0
- Vitamin A 3.0
- Vitamin C 13.0