Categories: Appetizers
Ingredients
- 1 cup dried chickpeas
- 1 garlic clove, chopped
- 3/4 tsp salt, divided
- 2 cups plain yogurt
- 2 tbsp. tahini
- 1 tbsp. olive oil, plus 1/2 tsp, divided
- 3 tbsp. pine nuts
- 1 whole-wheat pita bread, split
- Chopped fresh parsley, for garnish
Directions
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Place chickpeas in a large bowl. Add enough water to cover by 3 inches and let soak for 8 to 24 hours.
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Drain the chickpeas, transfer to a large saucepan and add water to cover by 2 inches. Bring to a boil over high heat, reduce to a simmer and cook until very tender, about 30 minutes.
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Meanwhile, preheat oven to 400.
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Using a fork, mash garlic with 1/4 tsp salt to make a paste. Combine in a medium bowl with yogurt, tahini, 1 tbsp. oil and 1/4 tsp salt. Set aside.
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Heat the remaining 1/2 tsp oil and pine nuts in a small skillet over medium heat. Cook, stirring frequently, until lightly browned, 2 to 3 minutes. Transfer to a small bowl.
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Place pita halves on the oven rack and bake until crisp and golden, turning once, 6 to 8 minutes total. Let cool slightly then break into pieces.
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Drain the chickpeas, reserving 1/4 cup cooking water. Return the chickpeas and the 1/4 cup water to the pot; stir in the remaining 1/4 tsp salt. Transfer the chickpeas to a shallow serving dish. Top with the reserve yogurt sauce, pita pieces and pine nuts. Garnish with parsley. Serve immediately.