A tasty, light lunch: Homemade smokey pita chips, greek yogurt for dipping and blood oranges.
Blood oranges are in season right now and they make a tasty – not to mention attractive – accompaniment to any meal. With the oranges, I had this for lunch but it makes a great snack or appetizer. I guarantee your guests will be impressed and your tastebuds will thank you. The best thing is that it takes less then five minutes to prepare this whole thing and the ingredients are things that almost everyone always has on hand. If you don’t usually have pita bread, I recommend keeping some in the freezer so you’re always ready to make this (or sandwiches). Pita bread is great because it keeps longer and better then regular sliced bread. You’re not condemned to making toast once it has been frozen, either; just defrost it in the microwave for 30 seconds.
For the chips:
Mix cumin, paprika and salt together in a small bowl. Pull the pocket apart and slice the pita bread into trangles. Arrange in one layer on baking sheet. Spray or brush with olive oil then sprinkle with spice mixture. Put under your broiler for about 3 minutes, until browned and crispy.
For the dip:
I recommend greek yogurt for the dip because it’s thicker than regular yogurt and I prefer the consistency. You can also strain your yogurt with a cheesecloth, if you’d like. Useing regular yogurt will not affect the taste. I use about 2 teaspoons of dill per half cup of yogurt. Use garlic and salt to taste. If you want more of a bite, use a minced garlic clove instead of the powder. You’ll probably want about 1/2 – 1 clove per cup of dip.
Mix yogurt, dill, garlic and salt. Serve with chips.
For the oranges: