Fattet Hummus Crispy Pita with Garlicky Yogurt and Chickpeas
Ingredients
- 3 (8-inch) pitas , torn into 1-inch pieces (5 cups)
- ¼ cup extra-virgin olive oil , plus extra for drizzling
- 1¼ teaspoons table salt , divided
- 6 tablespoons lemon juice (2 lemons), divided
- 4 teaspoons minced garlic , divided
- ⅔ cup plain whole-milk yogurt
- ⅓ cup tahini
- 2 tablespoons minced fresh mint
- 1 tablespoon pomegranate molasses
- 2 (15-ounce) cans chickpeas , undrained
- 1½ teaspoons ground cumin
- ¼ cup pomegranate seeds (optional)
- ¼ cup pine nuts, toasted
- 2 tablespoons minced fresh parsley
Instructions
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