Chickpeas with Tahini Yoghurt

Vibrant, mouth-watering and packed with flavour - this Arabic-inspired dish makes a fabulous starter
Chickpeas with Tahini Yoghurt
ITP Images
Chickpeas with Tahini Yoghurt
May 15, 2019
Preparation Time 10-15 minutes
Cooking Time 15-20 minutes
Serves 6

RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton
PROP STYLING BY Katelyn Allegra, Cassandra Upton & Sophia-Maria Eygelaar


For the pita

80ml olive oil
1 clove garlic, finely grated
½ tsp spinneysFOOD Fine Paprika
1 pinch of spinneysFOOD Crushed Chilli
3 pita breads, torn

For the chickpeas

2 cloves garlic, finely grated
¼ tsp spinneysFOOD Fine Cumin
¼ tsp smoked paprika
¼ tsp dukkah
1 can (400g) spinneysFOOD Chick Peas, drained
3 tbsp unsalted butter
100g pine nuts

For the tahini yoghurt

270g double-thick yoghurt
3 tbsp tahini
1 handful spinneysFOOD Fresh Parsley, roughly chopped, plus extra to serve
1 lemon, juiced and zested
½ tsp spinneysFOOD Honey


  • 1

    Preheat the oven to 180°C, gas mark 4

  • 2

    In a small bowl, combine the olive oil, garlic, paprika and chilli flakes

  • 3

    Place the torn pita on a lined baking sheet and brush the oil over both sides. Bake for 12-15 minutes or until golden and crisp

  • 4

    Heat a generous glug of olive oil in a large cast-iron pan. Sauté the garlic, cumin, paprika and dukkah for 2 minutes or until fragrant. Add the chickpeas and cook for a further 5 minutes, until the chickpeas are warmed through

  • 5

    To toast the pine nuts, heat the butter in a small pan over a medium heat. Add the pine nuts, stirring until the butter browns and the nuts are golden

  • 6

    Mix all the tahini yoghurt ingredients together and season with salt and pepper

  • 7

    To serve, combine the chickpeas and flatbread together and add a dollop of yoghurt. Garnish with chopped parsley


Entertaining? Try these delicious Arabic bites made with spinach and lentils
Also known as moutabel, this smoky aubergine dip is a favourite and parties and gatherings
Haleem is a traditional stew from the Middle East most commonly made with barley, wheat or lentils. It sometimes includes braised meat, as is the case in this channa dal and filo pastry pie version
Try making this deliciously rich and aromatic Southeast Asian crowd-pleaser at home. Chicken is slowly simmered in a home-made rendang paste featuring coconut, lemongrass and galangal, before being topped with a fresh coconut sambal