Step 1

If making your own homemade labneh (so easy and highly recommended), do that at least 24 hours in advance. Follow this homemade labneh recipe.

Step 2

Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper and set aside for now.

Step 3

Open the pitas and pull the halves apart along the seams. Using kitchen shears, cut the pita into triangles or strips (1-inch or so wide).

Step 4

Toss the bread in a large bowl with the oil, a generous pinch of salt (scant 1 tsp), and the sumac. Taste and adjust salt or sumac to your liking.

Step 5

Spread pita triangles pieces on the prepared sheet pan and bake until golden brown, about 10 minutes or so (watch carefully, and rotate pan half-way through). Remove from the oven and set aside for now.

Step 6

Make the herbed labneh dip. Place the labneh ingredients in one large bowl (expect the pomegranate seeds, if using), mix with a spoon until everything is well combined. Taste and adjust salt or spices to your liking. Add a little more lemon juice or olive oil, if you like. Mix again.

Step 7

Transfer the herbed labneh to a serving bowl and garnish with mint leaves, more cranberries and the pomegranate seeds. Enjoy with the homemade pita chips.