Lebanese Fatteh: Chickpea, Yogurt & Crispy Pita – Cabot Foodservice

Ingredients

• 2 whole pita breads, split and torn into 1-inch pieces
• 3 tablespoons extra-virgin olive oil, divided, plus more for serving
• ¾ teaspoon kosher salt, divided
• 2 cups Cabot Plain Greek Yogurt
• 3 tablespoons tahini
• 2 cloves garlic, grated
• 1 lemon, juiced
• 1 15-ounce can chickpeas
• ½ teaspoon ground cumin
• ⅓ cup pine nuts
• ½ teaspoon Aleppo pepper, plus more for serving
• Chopped mint and chives for serving