Informations supplémentaires
20 min.
|
594 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400 °F. Dice the cucumbers and the peppers. Chop the garlic, the cilantro, the parsley and the olives. Cut the lemon in half. Cut the pitas into pieces.
2. Make the pita chips
Spread the pitas on a baking sheet. Brush with olive oil. Cook in the oven for 6-8 minutes.
3. Make the hummus
Drain and rinse the chickpeas. In a mixer or using an arm blender, mash the chickpeas, the tahini, half of the garlic and the lemon juice. Season with salt.
4. Make the yogort mixture
In a bowl, combine the yogurt with the rest of garlic, the parsley and the cilantro.
5. Assemble
Spread the yogurt mixture at the bottom of a dish. Add the hummus. Garnish with the peppers, the cucumbers, the olives, the crumbled feta and the sumac.
6. Plate your dish
Serve the layered dip with the pita chips. Garnish with a drizzle of olive oil. Bon appétit!
3unitGreek Pita Bread
40gFeta Cheese
1unitChickpeas
45mlTahini Sauce
45mlKalamata Olives
1unitLemon
2unitLebanese Cucumber(s)
2unitMini colorful peppers
1unitCoriander and Parsley
10mlSumac
2unitGarlic Clove(s)
1unitGreek Yogourt 2%
What you need
Baking sheet, bowls, arm blender.
594 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
72g
24%
fat
24g
37%
cholesterol
21mg
7%
fiber
13g
52%
protein
27g
saturated
6g
30%
sodium
1062mg
44%
sugar
10g
trans
0g