Lunch · 25 min · middle-eastern

Hummus Fatteh

If you like chickpeas, you’ll love this Middle Eastern lunch — 25 minutes from craving to table. The macros do the talking: 18g protein, 56g carbs, and 25g fat in every 515-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 2 15-oz cans Chickpeas
• 1 cup Yogurt
• 1/4 cup Tahini
• 2 Pita bread
• 3 tbsp Pine nuts
• 2 tbsp Olive oil
• 2 cloves Garlic
• 1/2 Lemon
• 1 tsp Cumin
• 2 tbsp Parsley

Steps

1. Toast the torn pita at 400°F for 8 minutes until golden and crisp.
2. Warm the chickpeas in their liquid 5 minutes; drain, reserving 1/2 cup.
3. Whisk the yogurt, tahini, lemon, grated garlic, and cumin with splashes of the hot bean liquid into a warm, pourable sauce.
4. Toast the pine nuts in the olive oil until golden, 2 minutes — they go from pale to burnt in seconds, so watch.
5. Layer: crisp pita, warm chickpeas, rivers of yogurt-tahini sauce.
6. Spoon the pine nuts and their fragrant oil over the top and finish with parsley.
7. Serve immediately; fatteh is a race against sogginess and it is worth running.

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