- Prep Time: 15 mins
- bake Time: 30 mins
- Total Time: 45 mins
Ingredients
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Ingredients for the pita chips:
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4 small pita breads, cut into triangles
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Olive oil, for tossing
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Ingredients for the tahini-yogurt sauce:
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1 cup unsweetened yogurt
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3 tbsp tahini
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1 garlic clove, minced
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2 lemons, juiced
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Salt, to taste
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Ingredients for the spiced chickpeas:
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3 cups Anthony’s Organic Dried Chickpeas (already cooked)
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1 tsp Anthony’s Organic Cumin Seed Powder
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1 garlic clove, minced
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Salt and pepper, to taste
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Ingredients for the pine nut topping:
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2 tbsp olive oil
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1/3 cup pine nuts
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1 tsp crushed red pepper
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Instructions:
- Prepare the pita chips: Separate the two layers of each pita bread, then cut them into triangles. Toss these in olive oil and bake at 375F until crunchy and golden.
- Make the tahini yogurt sauce: Whisk all of the ingredients together in a medium bowl and set this aside for later.
- Prepare the spiced chickpeas: Add the cooked chickpeas and enough water to cover them by an inch. Add the cumin, minced garlic, salt and pepper and simmer until most of the water has been absorbed.
- Meanwhile, heat 2 tbsp of olive oil in a pan and toast the pine nuts until golden. Add
crushed red pepper at the end. - When everything is ready, layer the pita chips, the chickpeas and the yogurt, then repeat. You should have 6 layers. Then, top with the pine nuts and their oil to finish.
