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middle-easternsarapan· 4 servings

≈497 kkal · P 7.6g · L 18.2g · KH 76g (per recipe, TKPI estimate)

Fatteh Hummus

MBG-eligible

Fattet Hummus

Fatteh Hummus
Photo: Deed89 at English Wikipedia, CC BY-SA 3.0 · wikimedia-commons

Ingredients

  • 2 cups dried chickpeas, soaked overnight
  • 4 pieces Arabic flatbread (pita), torn into 2-cm pieces
  • 3 tbsp olive oil, divided
  • 3 cloves garlic, minced
  • 1 cup plain whole-milk yogurt
  • 1/2 cup tahini paste
  • 1/4 cup fresh lemon juice
  • 1 tsp ground cumin
  • 1 tsp salt, plus more to taste
  • 1/4 cup pine nuts
  • 2 tbsp butter or ghee
  • 2 tbsp chopped fresh parsley
  • 1/2 tsp sumac (optional)
  • 1/4 cup warm water (for sauce consistency)

Instructions

  1. 1Drain soaked chickpeas; simmer in fresh water with 1/2 tsp salt until very tender, 60-90 minutes. Reserve 1 cup cooking liquid.
  2. 2Preheat oven to 190°C. Toss pita pieces with 1 tbsp olive oil; spread on baking sheet. Bake 10-12 minutes until golden and crisp.
  3. 3Whisk tahini, lemon juice, garlic, cumin, 1 tsp salt, and warm water until smooth. Thin with reserved chickpea liquid if needed.
  4. 4In a bowl, combine yogurt with half the tahini sauce; stir gently. Keep remaining tahini sauce separate.
  5. 5Heat 1 tbsp olive oil in a skillet over medium. Add cooked chickpeas with 1/4 cup cooking liquid; warm through 3-4 minutes.
  6. 6In a small pan, melt butter/ghee; fry pine nuts until golden, 2-3 minutes. Remove immediately to prevent burning.
  7. 7In serving bowls, layer half the toasted pita, then half the warm chickpeas. Repeat layers.
  8. 8Spoon yogurt-tahini mixture over top, then drizzle remaining tahini sauce. Garnish with fried pine nuts, parsley, and sumac. Serve immediately.

Source: llm-generated