breakfast

Fatteh Hummus Beiruti with Toasted Pine Nuts and Crispy Pita

Name: Fatteh Hummus Beiruti with Toasted Pine Nuts and Crispy Pita
Ingredients: 139.0 g Chickpeas, canned, drained; 215.4 g Greek Yogurt, plain, non-fat; 17.4 g Pita bread, white, cut into small squares; 6.6 g Olive oil, extra virgin; 3.5 g Garlic, fresh, minced; 10.4 g Lemon juice, fresh; 13.2 g Fresh Parsley, chopped

Nutrition

485

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(7)

Chickpeas, canned, drained139.0 g

Greek Yogurt, plain, non-fat215.4 g

Pita bread, white, cut into small squares17.4 g

Olive oil, extra virgin6.6 g

Garlic, fresh, minced3.5 g

Lemon juice, fresh10.4 g

Fresh Parsley, chopped13.2 g

Instructions

Preheat your oven to 400°F (200°C). Arrange the pita squares on a baking sheet and toast for 8-10 minutes until they are golden brown and audibly crispy.

In a small saucepan, gently warm the chickpeas with a splash of water and a pinch of salt until they are tender. Drain well.

In a medium bowl, whisk the Greek yogurt with the minced garlic, lemon juice, and a pinch of salt until smooth and creamy.

To assemble, place the warm, crispy pita in the base of a shallow bowl. Spoon the warm chickpeas over the pita to soften them slightly, then pour the garlic-yogurt mixture generously over the top.

Finish by drizzling with the extra virgin olive oil and garnishing with freshly chopped parsley and a dusting of sumac (optional). Serve immediately while the pita still retains some crunch against the creamy yogurt.