2 whole wheat loves of pita, diced into diamonds and split into small cubes
1 can chickpeas
1 tbsp butter
¾ cup Greek yogurt
¼ cup tahini paste
1-2 garlic cloves
Lemon juice, to taste
½ tbsp cumin powder
½ tbsp chili powder (optional)
1 bunch pomegranate seeds
Heat oven to 375 degrees (175 celsius). Lay out pita bread pieces across a baking sheet and drizzle with olive oil. Bake for 7-10 minutes until golden brown and crispy.
In a bowl, mix yogurt, garlic, cumin powder, lime juice, and tahini paste. Add water as desired if the consistency is too thick. Leave at room temperature.
In a frying pan over medium-low heat, toast pine nuts. Right when they are browned and before shutting off the grill, pour the butter in and let the pine nuts sizzle.
To plate, place pita bread pieces, top with yogurt/tahini mixture, place chickpeas, pinenuts (and drizzle leftover butter from pan). To serve, garnish with with chopped parsley and pomegranate seeds.