breakfast

Fatteh Hummus Beiruti with Toasted Pine Nuts and Browned Butter

Name: Fatteh Hummus Beiruti with Toasted Pine Nuts and Browned Butter
Ingredients: 140.7 g Chickpeas, canned, drained; 28.2 g Pita bread, whole wheat, torn into 1-inch pieces; 85.0 g Greek yogurt, full fat; 5.7 g Olive oil, extra virgin; 5.7 g Pine nuts, toasted

Nutrition

505

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Chickpeas, canned, drained140.7 g

Pita bread, whole wheat, torn into 1-inch pieces28.2 g

Greek yogurt, full fat85.0 g

Olive oil, extra virgin5.7 g

Pine nuts, toasted5.7 g

Instructions

Preheat your oven to 400 deg F (200 deg C). Spread the torn pita pieces on a baking sheet and bake for 8-10 minutes until golden brown and crisp like a crouton.

In a small saucepan, gently warm the chickpeas with a splash of water and a pinch of salt until tender, about 5 minutes.

In a bowl, whisk the Greek yogurt with a crushed garlic clove and a squeeze of 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 to soften the edges slightly.

Pour the garlic-yogurt mixture generously over the top.

Heat the olive oil in a tiny skillet until shimmering, then add the pine nuts, swirling until they turn a deep golden brown. Immediately drizzle the hot oil and nuts over the yogurt.

Garnish with a dusting of sumac and freshly chopped parsley. Serve immediately while the contrast between the warm chickpeas and cool, tangy yogurt is at its peak.