These rosemary and olive oil baked pita pieces are perfect for dipping in home-made cashew-garlic and tomato-chilli sauces. Quick, easy and vegan.

Baked Pita With Dipping Sauces

Warmed pita is good, toasted pita is better, but baking it is something else. If you avoid crisps, you can make these instead and trick yourself in to thinking you are tucking in to a bag of Kettle Chips. This is also a great snack to whip up if friends unexpectedly pop round to watch a film (this has never actually happened to me personally, but it often says this kind of thing in recipe books so I’m left to assume that there are individuals out there who have the audacity to turn up to places uninvited).

The sauces are both winners too: tomato-chilli brings spicy and sweet, and cashew-garlic brings creamy and slightly tangy. You will require a powerful blender to get the smooth consistency, but if you only have a food processor I would recommend soaking the cashews in hot water (or boiling them for 10 minutes if short of time) for an hour to soften them slightly. These sauces are really great to have on hand to jazz up any meal, sandwich or snack and they are very quick to prepare. Here are a few suggestions as to how else you could use them, but don’t feel limited to just these; I assure you that these sauces are applicable to many a meal:

If you are gluten-free, why not make some home-made potato chips instead of pita?

They’re a great dunking destination for nut balls and falafel

They’re perfect additions to burger night

The cashew sauce in particular pairs wonderfully with this spinach and almond bake

Perfect with Mexican beans, when served with tortilla or rice

Why not combine with this Indian potato salad inside a savoury pancake?

Great with tofu scramble

Lovely on toast

And finally, I love to combine them both inside a tortilla wrap with these spiced chickpeas, loads of raw vegetables and a dollop of homous.

Baked Pita With Dipping Sauces
Serves 2
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For the pita
  1. 3 medium wholemeal pita breads
  2. 1 tbsp dried rosemary
  3. 1 tbsp olive oil
  4. 1 clove garlic, crushed
  5. 1/2 tsp salt
For the cashew-garlic sauce
  1. 100g cashews
  2. 10g (2 cloves) garlic
  3. 25ml (1 tbsp + 2 tsp) cider vinegar
  4. 15ml (1 tbsp) lemon juice
  5. 85ml water
  6. 1/4 tsp salt
For the chilli-tomato sauce
  1. 75g tomato puree
  2. 10g (2 cloves) garlic
  3. 6g (1 tbsp) chilli flakes
  4. 100ml water
  5. 25ml (1 tbsp + 2 tsp) extra virgin olive oil
  6. 25g (1 tbsp + 2 tsp) agave (or maple syrup)
  7. 1/4 tsp salt
For the pita
  1. Pre-heat the oven to 180 degrees C.
  2. Slice each pita pocket diagonally in to strips, about 2cm wide.
  3. Mix the rosemary, olive oil, garlic and salt in a bowl and pour in to a medium sized baking tray.
  4. Place the pita strips on to the tray and smear each around in the oil, on both sides. I've been frugal with the oil so it might seem like it won't stretch, but it will. You can add more oil if you wish.
  5. Bake for 12 minutes and remove from oven. They'll continue to crisp up as they cool.
For the sauces
  1. For each of the sauces, whizz up the ingredients in a high-powered blender until completely smooth.


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