Middle Eastern Platter

Middle Eastern Platter
  • 1Servings


  • 1/3 cup plain nonfat Greek yogurt
  • 2 teaspoons tahini
  • 1 1/2 teaspoons fresh lemon juice
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon ground cumin
  • 1/2 cup canned chickpeas, rinsed
  • 1/2 cup low-sodium vegetable broth
  • 10 multigrain pita chips
  • 1 scallion, thinly sliced


In a bowl, whisk yogurt, tahini, lemon juice, garlic, cumin, a pinch salt and 1 tbsp. water. In a saucepan, bring chickpeas and broth to a boil. Reduce heat to medium, simmer 5 minutes, then drain. Arrange chips on a plate. Top with yogurt mixture and chickpeas; sprinkle with scallions.