INGREDIENTS:

½ kg (16 oz) (2 cups) canned chickpeas
5 cups yoghurt
5 cloves garlic, crushed with a dash of salt
2 tbls sesame paste
1 tspn salt (as desired)
1 toasted pita bread (30 cm in diameter)
3 tbls fried pine nuts
½ tspn ground cumin
½ tspn ground red pepper (as desired)
¼ cup melted butter for garnishing
1 tspn vinegar
½ medium size pomegranate
8 cups water
½ tspn bicarbonate of soda


PREPARATION:

Blend well yoghurt, garlic, salt, vinegar and sesame paste.
Cut pita bread into small pieces. Place in a deep dish.
Put hot chickpeas with its liquid (about 2 cups) over bread. Add yoghurt mixture.
Garnish with pine nuts, butter, pomegranate, pepper, and cumin. Serve hot.

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