Serves 1


  • 1/2 cup plain Greek yogurt
  • 3 Tbsp. hummus
  • 1/4 cup chickpeas
  • 1 tsp. olive oil
  • Juice from 1 small lemon wedge
  • Salt and pepper, to taste
  • 8 za'atar-dusted pita chips (see separate recipe)


    Spoon yogurt into jar, then hummus and chickpeas. Drizzle with olive oil and lemon juice, season with salt and pepper, to taste, and lay pita chips on top (break them into pieces, if desired). Eat immediately, or put a lid on the jar and refrigerate (eat within 2 hours for the crispiest chips).

    Next Story