This is a Lebanese dish that I learned and it has been an absolutely amazing dish to have as a side or eat by itself. Depending how much you are serving to the recipe will change and I hope you will all enjoy it!
- 2 cups of Plain Yogurt
- 3 Pita Bread slices in squares
- 1 Can of Chickpeas or 1 Cup of Soaked Chickpeas
- 2 tbsp of tahni paste
- 3 tbsp lemon juice
- 3 cloves garlic, minced
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 1/2 tsp paprika
- ⅓ cup pine nuts, toasted (optional)
- Chopped parsley or cilantro
Cut the pita bread into squares and you can either bake it or fry it. I prefer it either way until it is crunchy.
Put them in a tray enough to cover the bottom of the tray. If you soaked Chickpeas overnight you will boil them till they are soft and use some of the water for the yogurt.
Use plain yogurt, add tahini (unless you have a nut allergy do not add it), add lemon juice, minced garlic, and some water of the boiled Chickpeas. If you used canned chickpeas make sure to wash them and drain them of water. Make sure the yogurt is somewhat creamy so it’s easy to spread.
When you have the pita bread on the bottom, add the chickpeas and then the yogurt, spread it till the chickpeas are covered. Again if you are allergic to nuts pine nuts are optional and add the spices, cilantro or parsley and you’re done.