This combo is inspired by fatteh, a Middle Eastern dish layered with chickpeas and pita. Great for brunch, it’s spicy, cool, herby, and lick-the-plate-clean delicious. 

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 15 minutes

Serves: 4

Ingredients

  • 1 15 oz. can no-salt-added chickpeas, drained 
  • 1/4 cup tahini
  • 2 Tbs. fresh lemon juice
  • 1 clove garlic, minced
  • 2 Tbs. + 1 Tbs. extra-virgin olive oil
  • 1/4 tsp. + 1/4 tsp. kosher salt
  • 1/2 cup plain lowfat Greek yogurt
  • 1/4 bunch cilantro
  • 1 sprig mint
  • 1 mini cucumber, diced
  • 1 serrano or jalapeño pepper, minced
  • 4 2 oz. whole wheat pitas, toasted and cut into pieces

Instructions

  1. Make the hummus: In a small food processor, combine the chickpeas, tahini, lemon juice, and garlic with 2 Tbs. of the oil and 1/4 tsp. of the salt. Blend until smooth.
  2. In a small bowl, whisk together the yogurt and the remaining 1/4 tsp. salt.
  3. Mince the cilantro and mint. In a small bowl, combine them with the cucumber, pepper, and remaining 1 Tbs. oil.
  4. Spread the hummus in a serving bowl. Top with the yogurt, then with the cucumber-herb mixture.
  5. Serve with the pita.

Nutrition Information

Per serving (2/3 cup + 1 pita):

  • Calories: 460
  • Total fat: 21 g
  • Sat fat: 3 g
  • Carbs: 56 g
  • Fiber: 9 g
  • Total sugar: 4 g
  • Added sugars: 0 g
  • Protein: 17 g
  • Sodium: 540 mg
Spring & Summer Vegetables cover

Booklet

Spring & Summer Vegetables

Eat more vegetables! Giving advice is easy. Figuring out what to do is another thing entirely. In this installment of The Healthy Cook’s Kitchen series, chef Kate Sherwood works her veggie magic in dishes like Rainbow Carrot Salad, Roasted Ratatouille, and Zucchini “Butter.”

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