Prep 15 m
Cook 10m


    • 5 medium-sized whole-wheat pita bread
    • 1 can of chickpeas
    • 2 tsp salt
    • 1 tbsp cumin

           For the yogurt:

    • 1 kg yogurt
    • Juice of one lemon
    • 1 tbsp tahini sauce
    • A pinch of salt
    • 2 tbsp pine nuts (grilled/roasted)
    • Chopped parsley for seasoning

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Ingredient Substitution Guide


1. Cut the pita into squares. Brush both sides of the pita bread with olive oil. Place bread on a baking tray and bake in a pre-heated oven at 200C for 5 minutes on each side until golden brown. Set aside.

2. Boil the chickpeas in water with salt and the cumin. Drain and set aside.

3. Pour the yogurt in a bowl, add the tahini sauce, lemon juice and salt. Blend well.

4. Use a round deep dish, and spread out the bread at the bottom. Place the chickpeas on top of the bread. Pour the yoghurt slowly over the chickpeas. To season, use chopped parsley and grilled/roasted pine nuts.