By Bring Grilled Olive Dip with Sumac Chips to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Grilled Olive Dip with Sumac Chips captures the essence of healthy & special diet|vegan while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Grilled Olive Dip with Sumac Chips becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Dip:
120 g pitted big green olives
30 g walnuts, roughly chopped
1 cup vegan Turkish or Greek-style yogurt (preferably thick)
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 (rye or other flatbread), cut into triangles
1 ½-2 tbsp olive oil
3 tsp ground sumac
PREPARATION STEPS
Prepare the Dip:
In a food processor, combine the green olives, chopped walnuts, vegan yogurt, vegan cream cheese, and 2-3 tablespoons of water. Blend until smooth and creamy, adding more water if needed to reach your desired consistency.
Stir in the chopped parsley, minced garlic, black pepper, pomegranate molasses, olive oil, and chili flakes. Mix well and adjust seasoning to taste.
Make the Sumac Chips:
Preheat your oven to 400°F (200°C).
In a bowl, toss the pita bread triangles with olive oil and ground sumac until evenly coated.
Spread the pita triangles on a baking sheet in a single layer and bake for about 8-10 minutes, or until golden and crispy.
Serve:
Transfer the grilled olive dip to a serving bowl and serve with the sumac chips on the side. Enjoy this delicious and unique appetizer!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~300 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
