Sig's Pixie Bottoms on Garlic Butter Yoghurt.

• 2 tbsp salted butter
• 3 clove garlic, peeled and crushed
• 1 tsp sea salt
• 1 tbsp dried mint for butter
• 400 ml greek style yoghurt
• 200 ml milk
• 1 tsp paprika, I use smoked, for milk
• 4 pitta pockets
• 500 grams chickpeas (pixie bottoms , garbanzo beans ) rinsed and drained
• 3 tbsp pine nuts
• 1 tbsp dried mint for garnish
• 1 tbsp paprika for garnishing

1. Drain your yoghurt of the liquid by pouring into.a cloth or a fine sieve whilst preparing the garlic butter.
2. Preheat the oven to 190 C /375 f /gas 5
3. Heat butter in pan and fry the garlic with salt and mint until lightly.browned.
4. transfer garlic and mint butter into a bowl , mix with the strained yoghurt.
5. dissolve the paprika for the milk in milk in a large bowl.
6. Soak the pitta for about 30 seconds in the milk.
7. toast in oven until brown .Break into bite sized pieces.
8. arrange the bread over some lettuce or on its own on a serving dish
9. Pour the garlic butter yoghurt over , top with pixie bottoms and sprinkle with pine nuts, dried mint and paprika to garnish.
10. serve immediately

butter, clove garlic, salt, mint for, greek style yoghurt, milk, paprika, pitta pockets, nuts, mint, paprika

Taken from cookpad.com/us/recipes/343150-sigs-pixie-bottoms-on-garlic-butter-yoghurt (may not work)