Chickpea & Pita Recipe – Authentic Middle Eastern Mezze

Last Updated on 2 months by Neha Deshmukh

Chickpea & Pita Recipe – Authentic Middle Eastern Mezze

Hey everyone! If you’re anything like me, you’re always on the lookout for delicious, easy recipes that are perfect for sharing. This Chickpea & Pita dish is exactly that. I first stumbled upon a version of this while travelling, and it instantly became a favourite – it’s fresh, flavourful, and seriously addictive. It’s a fantastic Middle Eastern mezze that’s surprisingly simple to whip up at home. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another dip; it’s a whole experience! The creamy yogurt, earthy chickpeas, and crunchy pita come together in a symphony of textures and tastes. It’s perfect as an appetizer, a light lunch, or even as part of a larger spread. Plus, it’s ready in under 30 minutes – perfect for when you want something impressive without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to make this amazing Chickpea & Pita dish:

• 2 cans (400g each) canned chickpeas, drained and rinsed
• 1 large pita bread
• To taste salt
• To taste pepper
• As needed olive oil
• 2.25 cups thick yogurt
• 0.25 cup tahini paste
• 3 garlic cloves, minced
• 1 lemon, juiced
• 1 tsp cumin powder
• 1 small pomegranate arils
• 1 tbsp dry parsley, chopped
• 1 tbsp pine nuts

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Tahini Paste: Seriously, good tahini is key. Look for a brand that’s smooth, creamy, and has a slightly nutty flavour. The quality really shines through.
• Chickpeas: Canned chickpeas are super convenient, and work perfectly here. If you prefer to use dried chickpeas, go for it! Just make sure they’re cooked until tender before using. About 1.5 cups of cooked chickpeas will equal two 400g cans.
• Yogurt: The thickness of yogurt varies a lot depending on where you are. In India, we often have dahi that’s quite thick. If your yogurt is a little runny, you can strain it through a muslin cloth for a few hours to thicken it up. Greek yogurt is also a great option!
• Sumac (Optional): If you can get your hands on some sumac, a sprinkle on top adds a lovely tangy flavour. It’s a popular spice in Middle Eastern cuisine.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Preheat your oven to 180°C. Cut the pita bread into triangles. Arrange them on a baking tray, season with a little salt and pepper, and brush with olive oil. Bake for about 8 minutes, then give them a quick grill until they’re golden and crispy. Set aside – these are your crunchy pita chips!
2. In a casserole dish, create a base layer with the drained chickpeas. Spread them out evenly.
3. Now for the magic sauce! In a bowl, whisk together the yogurt, tahini paste, minced garlic, cumin powder, and lemon juice. Season with salt and pepper to taste. Whisk until it’s beautifully smooth and creamy.
4. Gently spread the yogurt mixture over the chickpeas. Don’t worry about making it perfect – a rustic look is totally fine! Let it rest for about 5 minutes to let the flavours meld.
5. Sprinkle generously with pomegranate arils and chopped parsley. These add a burst of freshness and colour.
6. Heat a little olive oil in a pan and toast the pine nuts until they’re golden brown and fragrant. Watch them carefully – they burn easily! Drizzle the toasted pine nuts over the dish.
7. Finally, top with those gorgeous baked pita chips and serve immediately.

Expert Tips

• Don’t skip toasting the pine nuts! It really elevates the flavour and adds a lovely texture.
• Taste as you go! Adjust the lemon juice and seasoning to your liking.
• For a smoother sauce, use a hand blender or food processor.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply swap the thick yogurt for a plant-based yogurt alternative. Coconut yogurt or cashew yogurt work really well. My friend, Priya, swears by the cashew yogurt version!
• Gluten-Free Adaptation: Use gluten-free pita bread, or simply omit the pita chips altogether. It’s still delicious!
• Spice Level: If you like a little heat, add a pinch of cayenne pepper to the yogurt sauce.
• Festival Adaptations: This is a fantastic addition to an Iftar spread during Ramadan. It’s light, refreshing, and perfect for breaking the fast.

Serving Suggestions

This Chickpea & Pita dish is amazing on its own, but it also pairs beautifully with other mezze dishes like hummus, baba ghanoush, and tabbouleh. Serve it with some fresh vegetables for dipping, or alongside grilled meats or fish.

Storage Instructions

This dish is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. The pita chips will lose their crispness, so it’s best to store them separately.

FAQs

Let’s answer some common questions:

• What type of pita bread works best for this recipe? A good quality, soft pita bread is ideal. You want it to be able to puff up nicely when baked.
• Can I make this dish ahead of time? You can prepare the yogurt sauce and chickpeas ahead of time, but I recommend assembling the dish just before serving to keep the pita chips crispy.
• How can I adjust the tanginess of the yogurt sauce? Simply add more or less lemon juice to taste.
• What is the best way to toast pine nuts without burning them? Keep a close eye on them! Toast them over medium heat, stirring frequently, until they’re golden brown. They burn quickly.
• Can I use other toppings instead of pomegranate and parsley? Absolutely! Chopped cucumber, tomatoes, or even a sprinkle of za’atar would be delicious.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you try it, and what you think!