Middle Eastern Platter
- 1Servings
Ingredients
- 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
Preparation
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.
