Lunch · 25 min · middle-eastern

Hummus Fatteh

✓ 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.

Build my plan — free

← All recipes