Breakfast · Lebanese · 10 min
Fatteh Hummus Beiruti with Toasted Pine Nuts and Fresh Parsley
- Calories
- 508
- Protein
- 37g
- Carbs
- 52g
- Fat
- 19g
Ingredients
- 1 each pita bread
- 0.6417 cup canned chickpeas
- 0.25 tsp salt
- 1 cup nonfat greek yogurt
- 1 clove garlic
- 1.25 tbsp lemon juice
- 0.5214 tbsp extra virgin olive oil
- 1 tbsp pine nuts
- 0.5 cup fresh parsley
- 0.5 tsp sumac
Method
- 01Preheat your oven to 375°F (190°C). Tear the whole wheat pita bread into bite-sized shards, toss with 1 teaspoon of extra virgin olive oil, and bake for 8-10 minutes until golden brown and crisp.
- 02In a small skillet over medium-low heat, toast the pine nuts with a drop of olive oil for 2-3 minutes until golden brown and fragrant, watching closely to prevent burning.
- 03In a small pot, warm the drained chickpeas with 2 tablespoons of water and half of the salt over medium heat until steaming hot and tender, about 4 minutes.
- 04In a bowl, whisk together the nonfat Greek yogurt, minced garlic, lemon juice, and remaining salt until velvety and smooth.
- 05To assemble, scatter the crisp toasted pita shards in the bottom of a wide shallow serving bowl.
- 06Spoon the warm chickpeas over the toasted pita. Pour the garlic yogurt sauce generously over the chickpeas.
- 07Finish by drizzling the remaining extra virgin olive oil over the yogurt, then sprinkle with toasted pine nuts, ground sumac, and chopped fresh parsley. Serve immediately.
Cook it with the whole plan around it
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