1. Place pitas on baking sheet in a 350F degree oven for 10 minutes or until browned and crispy. 2. Separate into pieces big enough for dipping and scooping. 3. Toast the sesame seed in a dry skillet until golden. 4. Place hazelnut and chickpeas in same pan and cook 4-5 minutes until aromatic. 5. Add coriander seeds, thyme, and cumin until they darken, remove, and set aside to cool. 6. Stir in paprika, salt, pepper, and serve with olive oil in a bowl to dip the pita pieces in and then into the nut mixture. ---------------------------------------------------------------------------
Nutrition
Ingredients
