Grilled Greek Yogurt-Marinated Chicken
- 23 Mar - 29 Mar, 2024
· 200g canned chickpeas
· 2 tablespoon lemon juice or more
· 2 garlic cloves, crushed
· 1 teaspoon ground cumin
· pinch salt
· 1 tablespoon tahini (sesame seed paste)
· 4 tablespoon water
· 2 tablespoon extra virgin olive oil
· 1 teaspoon paprika
· 4 rounds of pitta bread
Drain the chickpeas and rinse. Reserve a few whole chick peas for serving. Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée. Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas. Sprinkle with paprika and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters.
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