Fattet Hummus with Toasted Pita

Warm spiced chickpeas over crisp pita, under a blanket of garlicky tahini yogurt with pine nuts.

Ingredients

For 4 servings.

• 2 cans chickpeas, drained
• 3 pita breads, torn
• 2 cups greek yogurt
• 1/4 cup tahini
• 2 cloves garlic, minced
• 1 lemon
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 cup water
• 1 tsp salt
• 1 tsp paprika
• 1/4 cup pine nuts (optional topping)
• 1/4 cup parsley, chopped (optional topping)

Method

1. Heat the oven to 400°F. Toss the pita with 1 tbsp of the oil and bake for 8–10 minutes, until crisp.
2. Simmer the chickpeas with the water, cumin and half the salt for 10 minutes.
3. Whisk the yogurt with the tahini, garlic, lemon juice and the rest of the salt.
4. Layer the pita in a dish, spoon over the chickpeas with a little of their liquid, then the yogurt sauce.
5. Fry the pine nuts in the last of the oil with the paprika and pour over the top with the parsley.

Diets and allergens

Nutrition per serving

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