Breakfast · Lebanese · 10 min
Fatteh Hummus Beiruti with Toasted Pine Nuts and Aleppo Pepper
- Calories
- 546
- Protein
- 43g
- Carbs
- 58g
- Fat
- 17g
Ingredients
- 24.7 g whole-wheat pita bread
- 123.2 g chickpeas
- 269.9 g nonfat plain Greek yogurt
- 9.1 g tahini
- 1 clove garlic
- 1 tsp lemon juice
- 6.6 g extra virgin olive oil
- 1.3 tbsp pine nuts
- 0.5 tsp Aleppo pepper
- 0.5 tsp ground sumac
- 13.2 g fresh parsley
- 0.5 g salt
Method
- 01Preheat oven to 400°F (200°C). Spread torn pita pieces on a baking sheet and bake for 8 to 10 minutes until golden brown and crispy.
- 02In a small saucepan, warm drained chickpeas with 2 tbsp of water and a pinch of salt over low heat until hot and fragrant, about 3 to 4 minutes.
- 03In a medium bowl, whisk together Greek yogurt, tahini, minced garlic, lemon juice, and a pinch of salt until smooth and creamy.
- 04In a small pan over medium-low heat, toast pine nuts in a drop of olive oil for 2 to 3 minutes until light golden brown and fragrant, stirring constantly to prevent burning.
- 05Assemble by placing toasted pita croutons at the bottom of a bowl, followed by warm drained chickpeas. Spoon yogurt sauce over top, drizzle with extra-virgin olive oil, and garnish with toasted pine nuts, Aleppo pepper, ground sumac, and fresh chopped parsley.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
