Creamy Cucumber Dip with Crispy Chips
For the dip
Peel, seed, and grate the cucumbers, then let it sit for 10 minutes.
In a blender, combine the tofu, lemon juice, garlic, salt, coriander, cumin, and cayenne. Blend until completely smooth.
Squeeze the grated cucumber to remove any excess moisture and then place them in a serving bowl with the red onion. Stir in the tofu mixture. Chill 2 to 3 hours before serving.
For the chips
Preheat the oven to 350oF.
Brush the tops of the pita breads very lightly with olive oil. Sprinkle each pita with the seasonings. Cut each piece into 6 to 8 triangular wedges and place them in a single layer on baking trays or aluminum foil.
Bake the pita chips until they're very crispy, 20 to 25 minutes. Remove them from oven and cool on a rack.
- 2 small cucumbers
- 1 14-ounce package of tofu
- 3 1/2 tablespoons lemon juice
- 2 garlic cloves, peeled
- 1/2 teaspoon salt
- 1/4 teaspoon coriander
- 1/4 teaspoon cumin
- pinch of cayenne
- 1/4 cup finely sliced red onion
Peel, seed, and grate the cucumbers, then let it sit for 10 minutes.
In a blender, combine the tofu, lemon juice, garlic, salt, coriander, cumin, and cayenne. Blend until completely smooth.
Squeeze the grated cucumber to remove any excess moisture and then place them in a serving bowl with the red onion. Stir in the tofu mixture. Chill 2 to 3 hours before serving.
For the chips
- 6 pieces pita bread
- 1 to 2 teaspoons olive oil
- dashes garlic powder, chili powder, paprika, and salt, to taste
Preheat the oven to 350oF.
Brush the tops of the pita breads very lightly with olive oil. Sprinkle each pita with the seasonings. Cut each piece into 6 to 8 triangular wedges and place them in a single layer on baking trays or aluminum foil.
Bake the pita chips until they're very crispy, 20 to 25 minutes. Remove them from oven and cool on a rack.