Recipe by Curtis Stone
"My wife, Lindsay, is obsessed with guacamole. When she was pregnant with our older son, Hudson, I made it for her every day, so I came up with lots of different versions. This one—with feta for some saltiness and mint for freshness—is a favorite of hers. The dukkah, a blend of spices and nuts, adds nice richness.”
- Cook Time
- Prep Time
Pita Chips & Dukkah
- 4 pita pockets, each split open into 2 circles
- 2 tbsp. olive oil
- 2 tbsp. chopped fresh flat-leaf 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 whole-milk Greek yogurt
- 5 tbsp. olive oil
- 1 1/2 tsp. lemon zest plus 2 tbsp. juice (from 1 lemon)
- 2 avocados—peeled, pitted and cubed
- 2 oz. feta, crumbled (1/2 cup)
- 1/3 cup coarsely torn small mint leaves
1. Preheat the 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 to 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 to 4 minutes; let cool. Transfer to a spice grinder; pulse until very coarsely ground, 3 to 4 pulses. If you don’t have a spice grinder, place the seeds in a resealable plastic freezer bag and seal. Using a heavy skillet, crush the spices. 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.