Green Olive Tapenade With Sumac Pita Crisps

• 4 None small pitas breads, each split into 2 rounds then cut into quarters
• 2 tsp sumac
• 3.5 oz pitted green Sicilian olives
• 3.5 oz pitted green olives
• 1 tbsp capers, drained, rinsed
• 3 None anchovy fillets, drained
• 3 tbsp fresh flat-leaf parsley leaves, coarsely chpped
• 1 tbsp lemon juice
• 2 tbsp extra virgin olive oil

1. Preheat oven to 350u0b0F. Line 2 large baking trays with parchment paper.
2. Arrange pita wedges on prepared trays in a single layer. Lightly coat with oil then sprinkle with sumac. Bake for 10 mins, or until golden brown and crisp. Let cool.
3. Meanwhile, combine remaining ingredients in a food processor with 2 tbsp water. Process until finely chopped then season to taste.
4. Serve tapenade with pita crisps.

pitas breads, sumac, olives, green olives, capers, anchovy, parsley, lemon juice, extra virgin olive oil

Taken from recipes-plus.com/api/v2.0/recipes/37080 (may not work)