4 Serves
100 Mins
Cut the pita bread into bite-sized squares and fry them in a frying pan with a small amount of olive oil until golden and crispy.
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Vitamin K
22 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
159 µg / 400 µgCalcium
105 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
99 mg / 420 mgPhosphorus
274 mg / 1,250 mgPotassium
473 mg / 4,700 mgSodium
536 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
9 g / 28 gSugar
7 g / 50 gSaturated Fat
3 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
In a large pot, simmer the chickpeas with a little water, salt, and pepper until heated through and tender.
In a mixing bowl, whisk together the hummus, Greek yogurt, and a pinch of salt until smooth and creamy.
Assemble the dish by layering the crispy pita in a serving dish, topping with the warm chickpeas, and pouring the yogurt-hummus mixture over the top.
Garnish with toasted pine nuts and a final drizzle of olive oil before serving immediately.
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Ivorian2
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Georgian