Middle Eastern · Lunch
Flatbread with Chickpea Dip
Warm pita is folded around a creamy chickpea dip built from tahini, lemon and garlic, layered with fresh cucumber, tomato and pickled onion. A drizzle of olive oil and a scatter of sumac finish the plate, giving a bright, nutty, tangy flatbread eaten by hand.
$3
15 minsPrep
3 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
486Calories
14.8gProtein
25.9gFat
52.1gCarbs
6.8gSugar
13.2gFiber
628mgSodium
0mgChol
3.6gSat Fat
610mgPotassium
140mgCalcium
4.1mgIron
0mcgVitamin B12
11mgVitamin C
vegan
vegetarian
high-fiber
mediterranean
hidden-gems
quick-lunch
vegan
Instructions
1
Prep
Drain the chickpeas and mince the garlic. Thin-slice the cucumber and dice the tomato. Measure the tahini, lemon juice, cumin and salt.
2
Blitz
Combine drained chickpeas, tahini, garlic, lemon juice, cumin, salt and 1 tablespoon olive oil in a blender. Blitz until smooth, adding water a spoonful at a time.
3
Toast
Warm the pita in a dry skillet over medium heat for 30 to 45 seconds per side until soft and lightly speckled.
4
Build
Spread chickpea dip over warm pita in an even layer, then scatter cucumber, tomato, pickled onion, sumac and parsley on half the round.
5
Plate
Drizzle the remaining olive oil over the top and fold the pita over, cutting once diagonally if it holds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz165g, drained from a 15 oz can cooked chickpeas
- 4 tbsp4 tbsp tahini
- 2 clove2 clove garlic
- 4 tbsp4 tbsp lemon juice
- 1 tsp1 tsp ground cumin
- 22 pita (about 60g)
- 4 tbsp4 tbsp olive oil, divided
- 11 cucumber
- 44 tomato slices
- 4 tbsp4 tbsp pickled red onion
- 1 tsp1 tsp sumac
- 2 tbsp2 tbsp parsley
- 2 pinch2 pinch salt
- 4 tbsp4 tbsp water, as needed for blending
