Servings: 4 servings
Ingredients
For the dip:
- 120 g pitted big green olives
- 30 g walnuts - roughly chopped
- 1 cup vegan Turkish or Greek-style yogurt - preferably the one with a thicker texture
- 1 cup vegan cream cheese
- 2-3 tbsp water - more if needed
- 1 small bunch parsley - finely chopped
- 1 garlic clove - minced
- freshly cracked black pepper to taste
- 1 ½ tbsp pomegranate molasses
- 1 ½ tbsp extra virgin olive oil
- ½ tsp mild chili flakes
For the sumac chips:
- 2 large flat pita breads - I’m using rye or other flatbread, cut into triangles
- 1 ½-2 tbsp olive oil
- 3 tsp ground sumac
Instructions
- If your olives are very salty, you can place them in a bowl with cold water for one hour, then drain.
- Pat dry olives and place them in a grill pan over high heat.
- Press them with the back of a wooden spoon a few times, flip & repeat on the other side once they have gotten some brown grill marks.
- Preheat oven to 225ºC / 440ºF
- Place vegan yogurt, vegan cream cheese, and water in a bowl, mix until you have a smooth & thick cream, add more water to adjust texture as needed.
- Roughly chop the olives (reserve some whole olives for garnish) and add to the cream along with walnuts, parsley, garlic, and black pepper. You can reserve some of the walnuts and parsley for garnish as well. Mix well and set to the side.
- Place bread pieces in a bowl and toss with olive oil and sumac.
- Spread in a single layer on a lined sheet, then bake until crispy (around 5 minutes but they burn easily so keep an eye on them).
- Top the dip with olives, walnuts, parsley, chili flakes, and finally drizzle with pomegranate molasses and olive oil. Serve with the crispy sumac chips.
Notes
Find more of Seiran’s recipes at @legallyplantbased.
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