breakfast

Fatteh Hummus Beiruti with Toasted Pine Nuts and Aleppo Pepper

Name: Fatteh Hummus Beiruti with Toasted Pine Nuts and Aleppo Pepper
Ingredients: 123.2 g Chickpeas, canned, drained; 24.7 g Pita bread, whole wheat, torn into pieces; 206.6 g Greek yogurt, non-fat, plain; 6.6 g Olive oil, extra virgin; 9.1 g Tahini; 13.2 g Fresh parsley, chopped

Nutrition

596

kcal

Calories

48.3

Protein

57.7

Carbs

19.1

Fat

AI Insight

Insight not available for this recipe.

Ingredients(6)

Chickpeas, canned, drained123.2 g

Pita bread, whole wheat, torn into pieces24.7 g

Greek yogurt, non-fat, plain206.6 g

Olive oil, extra virgin6.6 g

Tahini9.1 g

Fresh parsley, chopped13.2 g

Instructions

Preheat your oven to 400 deg F (200 deg C).

Place the torn pita pieces on a baking sheet and bake for 8-10 minutes until they are golden brown and crisp, like rustic croutons.

Meanwhile, warm the chickpeas in a small saucepan with a splash of water and a pinch of salt until they are tender and fragrant.

In a mixing bowl, whisk together the Greek yogurt, tahini, one minced garlic clove, and a squeeze of fresh lemon juice until smooth and creamy.

To assemble, place the toasted pita at the bottom of a bowl.

Top with the warm, drained chickpeas.

Spoon the thick yogurt-tahini mixture over the center, allowing it to slightly pool around the edges.

Drizzle with the extra virgin olive oil and sprinkle with Aleppo pepper, a dusting of sumac, and the fresh parsley.

Serve immediately while the pita still retains its crunch against the creamy yogurt.