Ingredients
- 2 cans of chickpeas2 can
- 1 tablespoon olive oil1 tablespoon
Ground cumin0
Mixed Spices0
Salt0
Pepper0- 8 cloves of garlic8 cloves
- 0.5 kilograms of yogurt0.5 kilogram
- 1 tablespoon tahini1 tablespoon
- 0.25 cup toasted pine nuts0.3 cup
Steps
- 1
Using kitchen scissors, cut the pita bread into equal triangles, place them on a baking sheet, and toast in an oven at 155 degrees Celsius until crispy and dry, for about 20 minutes.
20 minRequired Tools:🍳Kitchen Scissors
Baking Sheet - 2
Wash the chickpeas and place them in a pot with 3 cups of water; cook for a long time until very soft; when the mixture boils and becomes soupy, add a few ice cubes and stir the mixture with two wooden spoons to remove the skins, and remove all the skins if possible.
20 minRequired Tools:
Pot - 3
Using a potato masher or blender, mash a large portion of the chickpeas. Reserve some for garnish. Then add olive oil (to taste), a sufficient amount of cumin, a little mixed spices, cinnamon, and black pepper. Add crushed garlic to taste; you can add a lot of garlic. The mixture should be thick, and a little of it should be placed on the dry side to stick to the pita chips.
10 minRequired Tools:
Potato Masher - 4
Pour the yogurt into a mixing bowl, add crushed garlic (use about 3 cloves) with salt and 1 tablespoon of tahini. Mix well, taste, and set aside.
5 minRequired Tools:
Mixing Bowl - 5
Place all the pita chips on a serving plate; spoon 1 tablespoon of the hummus mixture onto each chip; before serving, drizzle 1 tablespoon of yogurt and sprinkle some pine nuts. Serve.
5 min
Nutrition Facts
Ground cuminper 100gMixed Spicesper 100gSaltper 100gPepperper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.