Crispy Pita Chickpea Bowl with Tahini Sauce — Chickpea Fattet Hummus Bowl
Levantine layered bowl of warm spiced chickpeas over crisp pita with garlic-yogurt-tahini sauce, finished with brown butter, pine nuts, and sumac.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Tear 2 small pitas into 3cm pieces. Finely grate 4 garlic cloves separately. Chop 20g parsley. Whisk yogurt, tahini, 1 grated garlic, lemon juice, and salt until smooth; thin with water if needed. Drain and rinse 440g chickpeas.
Bake
Toss pita pieces with 1 tbsp + 1 tsp olive oil, spread on a tray, bake at 200°C for 7 to 9 minutes until deep golden and crisp. Set aside.
Toast
Heat 1 tbsp + 1 tsp olive oil in a medium saucepan over medium for 1 minute. Add 1 grated garlic, cumin, coriander, and 0.5 tsp Aleppo pepper; toast 30 seconds until fragrant.
Simmer
Add chickpeas, 1 cup hot water, lemon juice, and salt to the pan. Bring to a gentle simmer, cook uncovered 8 to 9 minutes until chickpeas are warm and liquid reduces to a glaze coating them.
Finish
Heat 30g butter over medium for 90 seconds until foaming. Add pine nuts, cook 60 to 90 seconds until golden and butter turns nutty brown. Stir in 0.5 tsp Aleppo pepper off heat; it will sizzle and turn red.
Plate
Layer crisp pita across two wide bowls, divide warm spiced chickpeas and glaze between them. Spoon yogurt-tahini sauce generously over each, drizzle spiced brown-butter pine nuts across tops, scatter parsley, dust with sumac, and serve each with a lemon wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.