breakfast

Fatteh Hummus Beiruti with Toasted Pine Nuts and Herb Oil

Name: Fatteh Hummus Beiruti with Toasted Pine Nuts and Herb Oil
Ingredients: 115.4 g Chickpeas, canned, drained; 34.6 g Pita bread, whole wheat, torn into pieces; 246.1 g Greek yogurt, plain non-fat; 2.1 g Almonds, sliced and toasted; 10.6 g Olive oil

Nutrition

503

kcal

Calories

Protein

Carbs

Fat

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Ingredients(5)

Chickpeas, canned, drained115.4 g

Pita bread, whole wheat, torn into pieces34.6 g

Greek yogurt, plain non-fat246.1 g

Almonds, sliced and toasted2.1 g

Olive oil10.6 g

Instructions

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

Spread the torn pita pieces on a baking sheet and toast for 8-10 minutes until golden brown and crispy.

In a small pot, gently warm the chickpeas with a splash of water and a pinch of salt until tender.

While they warm, whisk the yogurt with a clove of minced garlic and a squeeze of fresh lemon juice until smooth and creamy.

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

Spoon the warm chickpeas over the bread, allowing the liquid to soften the pita slightly.

Pour the garlicky yogurt over the top in an even layer.

In a small pan, heat the olive oil until shimmering, then quickly toast the sliced almonds until fragrant and golden.

Drizzle the warm almond-infused oil over the yogurt.

Garnish with a generous dusting of sumac and freshly chopped parsley.

Serve immediately while the contrast between the warm chickpeas and cool yogurt is at its peak.