INGREDIENTS
4
whole wheat pitas (or pita pockets)
3 tbsp
olive oil
1/2 tsp
garlic powder
1 tsp
lemon pepper
sea salt,
2 cups
cooked chickpeas (canned is fine, reserve 1/4 cup liquid)
1
garlic clove (I always roast mine, but that's optional)
1 tbsp
olive oil
1/4 cup
tahini
1/4 cup
freshly squeezed lemon juice
1/4 cup
reserved chickpea liquid or water
1/4 tsp
lemon pepper
optional: sprinkle of crushed red pepper
sea salt,