Fattat hummus - crispy pita and chickpea salad - The Jewish Chronicle
Repurpose past-its-prime pita in this fresh flavoured salad
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Ingredients
- 2 x day-old pita breads torn to pieces
- 2 aubergines, peeled and diced
- 60ml olive oil
- Salt and white pepper
- 500g cooked chickpeas
- 3 -5 cloves of garlic
- 1 level tsp Baharat spice mix
- 250ml yogurt
- 3 tbsp raw tahini
- A handful of roasted almonds and pistachios
- 15g parsley, coriander and chopped mint
- 1 tsp sumac
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