Crispy Pita and Chickpea Yoghurt Dip
If you’re after an appetiser that’s easy to make and guaranteed to impress, this Crispy Pita and Chickpea Yoghurt Dip ticks all the boxes. Made with creamy yoghurt, it’s a light yet flavourful dip layered with roasted chickpeas, fresh herbs, and dried cranberries. Serve it alongside crispy pita chips for the ultimate crowd-pleasing starter.
Serves
6
Prep time
15 mins
Cooking time
25 mins
Ingredients
For the pita chips:
- 3 rounds of pita bread, cut into triangles
- 2 tbsp olive oil
- ½ tsp smoked paprika
For the yoghurt sauce:
- 2 cups Greek yoghurt
- 2 garlic cloves, minced
- Juice of ½ lemon (about 1 tablespoon)
- 3 tbsp tahini
- 1 tbsp fresh mint, roughly chopped
- 1 tsp lemon zest
- 1 tbsp olive oil
- Salt and pepper, to taste
For the chickpeas:
- 2 cans (800g) chickpeas, drained and rinsed
- 1 tsp cumin powder
- Pinch of salt
To garnish:
- 1 big handful (about ¼ cup) fresh parsley, roughly chopped
- ¼ cup toasted pine nuts
- ¼ cup dried cranberries
Directions
- Preheat your oven to 180°C (350°F). Cut pita rounds into triangles. Toss pita pieces with olive oil and smoked paprika until evenly coated. Spread out on a baking tray in a single layer. Bake for about 10 minutes, turning halfway through, or until golden and crispy.
- In a bowl, mix the yoghurt, garlic, tahini, lemon juice, mint, lemon zest, salt, and pepper. Taste and adjust seasoning if needed.
- Toss the drained chickpeas with cumin and salt. Spread on a baking tray and roast in the oven at 200°C (400°F) for 20 minutes, shaking or stirring halfway through.
- In a dry pan over medium heat, toast the pine nuts or almond slivers for 3–5 minutes, stirring frequently, until golden and fragrant. Watch closely to avoid burning.
- Spread the yoghurt sauce on a serving plate or bowl. Top with the chickpeas, crispy pita chips, parsley, toasted nuts, and sprinkle with dried cranberries.
Ingredients
For the pita chips:
- 3 rounds of pita bread, cut into triangles
- 2 tbsp olive oil
- ½ tsp smoked paprika
For the yoghurt sauce:
- 2 cups Greek yoghurt
- 2 garlic cloves, minced
- Juice of ½ lemon (about 1 tablespoon)
- 3 tbsp tahini
- 1 tbsp fresh mint, roughly chopped
- 1 tsp lemon zest
- 1 tbsp olive oil
- Salt and pepper, to taste
For the chickpeas:
- 2 cans (800g) chickpeas, drained and rinsed
- 1 tsp cumin powder
- Pinch of salt
To garnish:
- 1 big handful (about ¼ cup) fresh parsley, roughly chopped
- ¼ cup toasted pine nuts
- ¼ cup dried cranberries
Directions
- Preheat your oven to 180°C (350°F). Cut pita rounds into triangles. Toss pita pieces with olive oil and smoked paprika until evenly coated. Spread out on a baking tray in a single layer. Bake for about 10 minutes, turning halfway through, or until golden and crispy.
- In a bowl, mix the yoghurt, garlic, tahini, lemon juice, mint, lemon zest, salt, and pepper. Taste and adjust seasoning if needed.
- Toss the drained chickpeas with cumin and salt. Spread on a baking tray and roast in the oven at 200°C (400°F) for 20 minutes, shaking or stirring halfway through.
- In a dry pan over medium heat, toast the pine nuts or almond slivers for 3–5 minutes, stirring frequently, until golden and fragrant. Watch closely to avoid burning.
- Spread the yoghurt sauce on a serving plate or bowl. Top with the chickpeas, crispy pita chips, parsley, toasted nuts, and sprinkle with dried cranberries.
Helpful Tips
Storage
- Store the yoghurt dip in an airtight container in the fridge for up to 3 days.
- Pita chips can be kept in a sealed container at room temperature for 2–3 days
- Roasted chickpeas are best eaten fresh but can be stored in a container at room temperature for 1–2 days (they’ll soften over time).
Substitutions
- Use naan or flatbread instead of pita for the chips.
- Replace pine nuts with toasted almonds, cashews, or sunflower seeds.
- Switch up the herbs - dill, mint, or parsley all work well.
- For extra spice, add a pinch of chilli flakes to the chickpeas or pita chips.
Serving Suggestions
Watch How to Make It
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Sides