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- 1 3/4 cup chickpeas
- 1/2 cup sliced green onions
- 3 T tahini
- 1 egg white
- 2 T parsley
- 1 t cumin
- 2 t lemon juice
- 2 cloves garlic
- 1/2 t crushed red pepper
- 1/3 c dry bread crumbs
- Yogurt spread
- 3 T yogurt
- 1 tsp lemon juice
- 1 tomato, chopped in a small dice
- Combine.
- For the pita (6 large rounds, adapted from Deborah Madison)
- 3/4 cups warm water
- 1 teaspoon active dry yeast
- 1 teaspoon honey or barley malt syrup
- 1/2 teaspoons salt
- 1 tablespoon olive oil
- 1.5 cups whole wheat flour
- 1 cups bread flour
View Full Recipe at Branny Boils Over
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