Categories: Appetizers

Ingredients

• 4 pita pockets, each split open into 2 circles
• 2 tbsp. olive oil
• 2 tbsp. chopped fresh parsley
• 1/2 tsp coriander seeds
• 1/4 tsp cumin seeds
• 1 tbsp. coarsely chopped toasted almonds
• 1/2 tsp toasted sesame seeds
• 1/2 cup Greek yogurt
• 5 tbsp. olive oil
• 1 1/2 tsp lemon zest plus 2 tbsp. juice
• 2 avocados--peeled, pitted and cubed
• 2 oz. feta, crumbled
• 1/3 cup coarsely torn small mint leaves

Directions

1. Preheat oven to 400. Tear each pita half into large wedges. Divide between two large rimmed baking sheets, arranging in a single layer. Brush the pita with the oil and sprinkle with the parsley. Season with salt and pepper. Bake until crispy and golden, 5-8 minutes. Let cool on the baking sheets.

2. For the dukkah, place the coriander and cumin seeds in a small skillet and toast over medium heat, stirring often, until aromatic, 3-4 minutes; let cool. Transfer to a spice grinder; pulse until very coarsely ground, 3-4 pulses. Transfer the spices to a small bowl and stir in the almonds, sesame seeds, 1/4 tsp salt and 1/4 tsp pepper.

3. In a small bowl, whisk the yogurt and 2 tbsp. oil. In another small bowl, stir the lemon zest and juice and the remaining 3 tbsp. oil; season the vinaigrette with salt. Spread the yogurt mixture on a large plate and top with the avocados; season with salt. Drizzle with the vinaigrette. Top with the feta, mint and dukkah. Serve with the chips.

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