n

n

Serves 2

n

n

INGREDIENTS

n

n

• 2 whole wheat loves of pita, diced into diamonds and split into small cubes

n

• Olive oil

n

• 1 can chickpeas

n

• Pine nuts

n

• 1 tbsp butter

n

• ¾ cup Greek yogurt

n

• ¼ cup tahini paste

n

• 1-2 garlic cloves

n

• Lemon juice, to taste

n

• ½ tbsp cumin powder

n

• ½ tbsp chili powder (optional)

n

• Parsley leaves

n

• 1 bunch pomegranate seeds

n

n

DIRECTIONS

n

Heat oven to 375 degrees (175 celsius). Lay out pita bread pieces across a baking sheet and drizzle with olive oil. Bake for 7-10 minutes until golden brown and crispy.

n

n In a bowl, mix yogurt, garlic, cumin powder, lime juice, and tahini paste. Add water as desired if the consistency is too thick. Leave at room temperature.

n

n

In a frying pan over medium-low heat, toast pine nuts. Right when they are browned and before shutting off the grill, pour the butter in and let the pine nuts sizzle. n

n

To plate, place pita bread pieces, top with yogurt/tahini mixture, place chickpeas, pinenuts (and drizzle leftover butter from pan). To serve, garnish with with chopped parsley and pomegranate seeds.

n

n

#vegetarian #middleeast #wholesome #ftw #dinner #snack