Summary

Ingredients

• 2 flat bread (s), Arabic
• 240 g chickpeas, cooked
• 150 g yourt
• 5 tablespoon tahini (sesame paste)
• 0.5 ½ lemon (s), juice from it
• salt
• 0.5 tablespoon ½ ground cumin
• 150 ml water

Also:

• Paprika powder
• olive oil
• Ground cumin
• Tomatoes)
• Spring onions)
• Pine nuts, toasted

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Instructions

1. Roast or deep-fry the flatbread in the oven. Pluck into small pieces and set aside. Bring the chickpeas to the boil again in the water. Do not pour away the water. For the sauce, mix the yoghurt with the tahini, lemon juice and caraway seeds. Season to taste with salt. Add two to three tablespoons of the chickpea water to the sauce. Spread some bread on the plates. Put the chickpeas on top with a little chickpea water. Drizzle with a little sauce and decorate with olive oil, cumin and paprika. If you like, you can also put roasted pine nuts on it. Tomatoes and spring onions as well as salty pickled cucumbers or olives taste great with it.