Breakfast · Lebanese · 15 min
Fatteh Hummus Beiruti with Toasted Pine Nuts and Herb Oil
- Calories
- 492
- Protein
- 34g
- Carbs
- 52g
- Fat
- 18g
Ingredients
- 30.8 g whole wheat pita bread
- 102.6 g canned chickpeas
- 1.78 tbsp water
- 0.2167 tsp salt
- 218.7 g plain nonfat Greek yogurt
- 0.9 clove garlic
- 0.8867 tbsp lemon juice
- 9.4 g extra virgin olive oil
- 4.4 g pine nuts
- 1.9 g sliced almonds
- 0.45 tsp ground sumac
- 0.9 tbsp fresh parsley
Method
- 01Preheat oven to 400°F (200°C).
- 02Spread the torn whole wheat pita pieces in a single layer on a baking sheet and bake for 8 to 10 minutes until golden brown and crisp.
- 03In a small saucepan, combine drained chickpeas, 2 tablespoons water, and half of the salt over low heat; warm gently for 5 minutes until tender and hot.
- 04In a medium bowl, whisk together the plain nonfat Greek yogurt, minced garlic, fresh lemon juice, and remaining salt until smooth.
- 05In a small skillet over medium-low heat, warm the extra virgin olive oil. Add the pine nuts and sliced almonds, sizzling for 1 to 2 minutes until light golden brown and fragrant.
- 06To assemble, layer the crispy toasted pita at the bottom of a shallow bowl. Spoon warm chickpeas and a splash of their liquid over the pita.
- 07Pour the garlic-lemon yogurt evenly over the warm chickpeas.
- 08Drizzle the warm olive oil along with the toasted nuts over the top of the yogurt layer.
- 09Garnish with a dusting of ground sumac and freshly chopped parsley; serve immediately.
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