A Mediterranean dish that packs a serious punch of flavour from tahini, toasted pine nuts, yogurt and lime. Perfect sharing starter for that party you're planning, or even as a full meal if you're eating alone and crave something easy to put together yet healthy and delicious.
Prep Time: 5 mins | Cook time: 15 mins | Total time: 20 mins
Course: Appetiser | Servings: 4
Difficulty level: Easy
Ingredients:
For the yogurt sauce
- 1 cup thick yogurt
- 3 tbsp tahini
- 2 garlic cloves, minced
- 1 tbsp lime juice (or more, if you like tangy flavours – taste and adjust)
- Salt
For the Fatteh
- 3 pita breads (pocket style)
- 1 cup chickpeas, soaked and pressure cooked
- Extra virgin olive oil
- 1 tsp roasted ground cumin
- Salt
- Black pepper
- 1 ½ tsp curry powder of your choice
- 1 ½ tsp lime juice
- 1 clove garlic, minced
- 2 green onions (bulbs and leaves), chopped
- 2 tbsp pine nuts
- 1 tsp mildly spicy chilli flakes
- 1 tbsp finely chopped coriander
Instructions
- Preheat oven to 350 F / 180 C
- For the yogurt sauce: Combine the yogurt, tahini, lime juice and minced garlic, along with salt to taste in a bowl. Mix to a creamy consistency. If needed, add water, 1 tbsp at a time, and mix, until a thick pouring consistency is achieved. Taste and set aside
- Toast the pine nuts in 1 tbsp of extra virgin olive oil until golden brown, about 2 minutes. Add chill flakes and set aside
- Split the pita pockets through the middle to get two round halves. Brush on both sides with extra virgin olive oil, then cut into bite size triangles. Arrange the pita triangles in a single layer on a baking tray, and toast in the heated oven until crisp, about 5-6 minutes
- Put the boiled chickpeas in a saucepan along with their liquid. Add cumin, minced garlic, salt and pepper to taste, and simmer until the liquid is mostly absorbed
- When the chickpeas are done, turn off the heat. Add lime juice, curry powder, extra virgin olive oil and half the chopped green onions. Mix
- Arrange half the pita crisps on a large platter. Top with half the chickpeas, followed by half the yogurt sauce. Repeat with the rest of the pita crisps, chickpeas and yogurt sauce, in the same order
- Garnish with toasted pine nuts, the remaining green onions, and chopped coriander. Serve immediately