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No. 0518 Middle Eastern Free recipe

Pomegranate-Studded Tahini Dip with Pita Crisps

Swirled into a small bowl and ringed with ruby pomegranate seeds, this whipped chickpea and tahini dip is nutty, lemony and luxuriously smooth. Toasted pita triangles stand in it like sails, making it an elegant plated starter for a dinner party.

4.8 from 761 cooks

Creamy swirled tahini dip with pomegranate seeds and parsley in a bowl with pita crisps
Photo: Cristian Mihaila on Pexels
Prep
20 min
Cook
10 min
Total
30 min
Serves
4
Level
Medium
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Method 6 steps

  1. Heat the oven to 375 F. Brush the pita triangles with olive oil and bake 8 to 10 minutes until crisp and golden.

  2. Process the tahini, lemon juice and garlic until thick, then drizzle in the ice water with the motor running until it turns creamy and pale.

  3. Add the warm chickpeas, cumin and salt and blend 3 minutes until completely smooth and fluffy.

  4. Spoon the dip into a small bowl and use the back of a spoon to create a deep swirl.

  5. Fill the swirl with pomegranate seeds and add the parsley sprig.

  6. Stand two pita crisps upright in the dip and serve the rest alongside.

Tap a step to mark it done.

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