This Middle Eastern dish bursts with vibrant textures and bold flavors. Crunchy pita chips, spiced yogurt, hearty chickpeas, and juicy pomegranate seeds come together for an exotic and satisfying culinary delight.

Preparation time: 60 minutes

What you need:
2 pita bread, cut into ¾-inch/2cm squares (you could substitute with store-bought pita chips)
4 tablespoons olive oil
Salt
2 cans (14oz/400g) chickpeas, rinsed
½ teaspoon ground cumin
6 tablespoons tahini
3 tablespoons lemon juice
1 garlic clove
1 green chili (jalapeño is best), deseeded and chopped
1cup (250g) plain yogurt
3 tablespoons slivered almonds
Seems of a half pomegranate
Chopped parsley or other herbs (optional), for garnish

How to do it:
Make the pita chips: Heat oven to 350 F. (200 C.). Toss pita squares with 2 tablespoons olive oil and a pinch of salt. Spread on a baking sheet and bake until crisp and golden brown, about 15 to 20 minutes. Remove from oven and let cool down.

Make the garlic sauce: Using a blender puree the lemon juice, garlic, green chili. 1 tablespoon olive oil and a pinch of salt.

Make the hummus: Put the chickpeas from one can into a blender, add 5 tablespoons tahini, ¼ cup of water, 2 teaspoons of the garlic sauce and ½ teaspoon salt. Blend until smooth and creamy. It should be easy to spread, If needed, add a bit more water to make the consistency a bit thinner. Alternatively, you could also use store-bought hummus.

Make the yogurt sauce: Stir together the yogurt, 1 large tablespoon tahini, 1 small, minced garlic, one teaspoon cumin and a pinch of salt in a small bowl until combined. Taste and adjust seasoning to your liking.

For the topping: Toast slivered almonds in a non-stick pan over medium heat, stirring frequently until lightly browned, about 5 minutes. Cut the pomegranate into half and deseed one half by holding it over a plate and smashing a spoon on the outside skin. The seeds will just fall out.

To assemble: Spread the pita chips on plates. Spoon garlic sauce over the chips. Scatter some chickpeas from the second can over the pita. Spread the hummus on top, then spoon on the yogurt sauce on top of the hummus. Top with almonds and pomegranate seeds and finish with the chopped herbs.

Serve immediately so the chips are still crunchy and noy soaked through.

Enjoy!