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  • 3 loafs of Arabic bread, cut into wedges
  • 1¾ cups (275g) of chickpeas (canned or cooked), drained and rinsed
  • Salt
  • 1 cup (225g) of Laban
  • 3 minced cloves of garlic
  • 3 teaspoons of lemon juice
  • 2 teaspoons of tahini paste
  • ½ teaspoon of cumin
  • ½ cup of toasted pine nuts
  • Chopped parsley or cilantro
  • Preheat the oven to 175C
  • Put the bread wedges on a baking sheet and bake for 10 minutes, until lightly browned and crispy. Remove from the oven and set aside
  • Put the chickpeas in a small pot along with 100 ml (½ cup) of water and simmer over medium-high heat for about 10 minutes, until the water has mostly absorbed and the chickpeas are heated through. Add salt and remove from the heat
  • Put the Laban, garlic, cumin, lemon juice, tahini paste, and a touch of salt in a large bowl and whisk until thoroughly combined.
  • Break up the toasted bread wedges a bit and arrange them in an even layer on the bottom of a deep serving platter, bowl, or casserole dish. Top with the warm chickpeas, then the Laban. Sprinkle with pine nuts and parsley or cilantro and serve with additional bread. Bon Appétit!

products used

  • Laban Full Fat
    Full Fat