breakfast

Fatteh Hummus Beiruti with Toasted Pine Nuts and Fresh Parsley

Name: Fatteh Hummus Beiruti with Toasted Pine Nuts and Fresh Parsley
Ingredients: 124.2 g Chickpeas, canned, drained; 236.6 g Plain Greek Yogurt (0% fat); 24.9 g Pita bread, whole wheat, toasted and torn; 14 g Olive oil, extra virgin; 18.6 ml Lemon juice, fresh; 3.1 g Garlic, minced; 21 g Fresh parsley, chopped

Nutrition

487

kcal

Calories

Protein

Carbs

Fat

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Ingredients(7)

Chickpeas, canned, drained124.2 g

Plain Greek Yogurt (0% fat)236.6 g

Pita bread, whole wheat, toasted and torn24.9 g

Olive oil, extra virgin14 g

Lemon juice, fresh18.6 ml

Garlic, minced3.1 g

Fresh parsley, chopped21 g

Instructions

Preheat your oven to 375°F (190°C). Tear the pita bread into bite-sized shards, toss with a tiny spray of oil, and bake for 8-10 minutes until golden brown and crisp.

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

In a medium bowl, whisk together the Greek yogurt, minced garlic, half of the lemon juice, and a pinch of salt until velvety and smooth. The garlic should be pungent and sharp against the cool yogurt.

To assemble, place the toasted pita shards at the bottom of a shallow bowl. Spoon the warm chickpeas over the bread to soften them slightly.

Pour the yogurt mixture generously over the top.

Finish by drizzling with the extra virgin olive oil, a dusting of sumac (if available), and a generous scatter of fresh chopped parsley. Serve immediately while the pita still holds a bit of crunch against the creamy yogurt.