👨‍🍳 作り方

1. 1

   Toast the pita bread pieces in a dry skillet over medium heat until golden brown and crisp. Alternatively, bake in a preheated oven at 180°C (350°F) for 8-10 minutes. Set aside.

   ⏱️ 10 minutes

   💡 プロのコツ: Ensure pita is fully dried out for best texture.
2. 2

   In a bowl, whisk together the labneh, plain yogurt, minced garlic, lemon juice, and tahini until smooth. Season with salt and pepper to taste. If the sauce is too thick, add a tablespoon or two of water.

   💡 プロのコツ: Adjust lemon juice and tahini to your preference.
3. 3

   Gently warm the drained chickpeas in a small pot with 1 tablespoon of olive oil, or microwave them for a minute. Season lightly with salt and pepper.

   ⏱️ 2 minutes
4. 4

   To assemble, spread the toasted pita pieces in a shallow serving dish. Top with the warmed chickpeas.

   💡 プロのコツ: Use a wide, shallow dish for easy layering and serving.
5. 5

   Pour the labneh-yogurt sauce evenly over the chickpeas and pita. Drizzle with the remaining 2 tablespoons of olive oil.

   💡 プロのコツ: Ensure the sauce coats all the ingredients.
6. 6

   Garnish generously with toasted pine nuts, chopped fresh parsley, and a sprinkle of sumac if desired. Serve immediately.

   💡 プロのコツ: Toasting the nuts brings out their flavor.