Crispy Pitas with Chickpea Yogurt Tahini Sauce
Ingredients
- 4-5 pitas or 6 cooked flour tortillas, cut into wedges
- 1 tsp olive oil
- 2 cans chickpeas, rinsed
- 1 tsp salt
- 1 cup plain unsweetened vegan yogurt
- 4-5 cloves garlic, minced
- 1 teaspoon cumin
- Juice from 1 lemon
- 2 tablespoons tahini paste
- Chopped parsley or cilantro
Preparation
Preheat the oven to 400°F.
Put the pita wedges or tortilla wedges on a baking sheet, drizzle with some olive oil and bake for 10-15 minutes, until lightly browned and crispy. Remove from the oven and set aside. You can also fry the pita on the stove top for even crispier version.
Put the chickpeas in a small pot along with 1/2 cup of water and some salt and bring it to boil to warm them up. Drain.
Meanwhile, put the yogurt, garlic, cumin, lemon juice, tahini paste, and a pinch of salt in a large bowl and whisk until thoroughly combined. You can also use your blender to mix everything.
Break up the toasted pita wedges a bit and arrange them in an even layer on a serving platter, bowl, or casserole dish. Top with the warm chickpeas, then the vegan yogurt sauce. Sprinkle cilantro, chili flakes and serve with additional pita.
