⅔cup(160grams)yogurtunsweetened non-dairy, plain, or Greek-style
3tablespoonstahini
2tablespoonslemon juice
1small clovegarlic
½teaspooncumin
½teaspoonsalt
2twistsblack pepper
4to 6 tablespoonswater
GARNISH
2tablespoonspine nutstoasted
4tablespoonspomegranate seeds
1handfulmint leaveschopped
1handfulflat-leaf parsleychopped
1pinchsumacor paprika
Drain and rinse 1 cup chickpeas and boil them for 15 minutes in a small pot with water and ½ teaspoon cumin. Drain them and set them aside.
Cut 2 pita breads into triangles, add to a baking tray, and toss with 2 tablespoons extra virgin olive oil and ½ teaspoon salt.Arrange on a single layer and bake in a preheated oven at 350°F or 180°C for 5 to 10 minutes or until golden brown and crispy.
To a medium bowl, add ⅔ cup yogurt, 3 tablespoons tahini, 2 tablespoons lemon juice, 1 small clove garlic (grated), ½ teaspoon cumin, ½ teaspoon salt, 2 twists black pepper, and 4 to 6 tablespoons water.
Stir until well combined, then add more water until the yogurt sauce becomes pourable. Taste and adjust for salt and lemon juice.
Spread 1 cup hummus on a large serving platter and drizzle with extra virgin olive oil.
Top with crispy pita chips.
Add drained chickpeas that you boiled with cumin.
Pour a generous amount of the yogurt sauce on top.Garnish with 2 tablespoons pine nuts, 4 tablespoons pomegranate seeds, chopped mintleaves and parsley, 1 pinch sumac or paprika, and a final drizzle of extra virgin olive oil.