Recipe:
1 Whole wheat pita bread (homemade is best, or store bought can be used on occasion, just make sure there are no additives or preservatives.)
1 Cup yogurt (homemade, grass-fed is best)
1-2 cloves garlic, mashed
¼ tsp. sea salt (or salt to taste)
1 Cup Garbanzo beans, already soaked and cooked; they should be warm
2 Tbs. butter (grass-fed is best)
¼ Cup slivered almonds or walnuts (or a both together)
Cumin, for sprinkling on top
Instructions:
1) Open the pita bread and toast both pieces on both sides. Set it aside.
2) Mash garlic and salt with a mortar and pestle (you can get creative if you don’t have one, such as putting garlic in a Ziploc bag and smashing it.) You will not get the same flavor if you use a garlic press. The salt is used to absorb the juices in the garlic to ensure ultimate flavor.
3) Melt butter in a saucepan over medium-low heat and add nuts, sauté until slightly browned. Then remove from heat. The butter should stay warm; it will be used to drizzle over the final dish.
How to serve:
When ready to eat, put the ingredients in order in a shallow glass or casserole dish. This dish should be eaten right away.
First crumble about toasted pita bread to bite size. Then cover with yogurt, then warm garbanzo beans, then the nuts and melted butter, and then sprinkle with cumin powder. Use a larger scooper for serving.
NOTE:
This dish can be adjusted to your liking, made in individual bowls or in a serving dish. You can make everything a head of time for a few days in a row, but don’t put it together until ready to eat.
A Nutritional Makeover 