Chickpeas with Garlicky Yogurt and Toasted Pita

(from castro15’s recipe box)

Categories: Appetizers


  • 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


  1. Place chickpeas in a large bowl. Add enough water to cover by 3 inches and let soak for 8 to 24 hours.

  2. 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.

  3. Meanwhile, preheat oven to 400.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

Email to a friend | Print this recipe | Back