Breakfast · Lebanese · 10 min
Fatteh Hummus Beiruti with Toasted Pine Nuts and Browned Butter
- Calories
- 496
- Protein
- 29g
- Carbs
- 52g
- Fat
- 21g
Ingredients
- 28.2 g whole wheat pita bread
- 116.6 g canned chickpeas
- 185.8 g whole milk Greek yogurt
- 1 clove garlic
- 1 tsp lemon juice
- 0.25 tsp salt
- 3.9 g extra-virgin olive oil
- 5.7 g pine nuts
- 0.25 tsp ground sumac
- 1 tsp parsley
Method
- 01Preheat oven to 400°F (200°C). Spread torn pita pieces on a baking sheet and bake for 8–10 minutes until golden brown and crispy.
- 02In a small saucepan, warm drained canned chickpeas with 1 tablespoon of water and a pinch of salt for 5 minutes over low heat.
- 03In a small bowl, whisk Greek yogurt with crushed garlic, lemon juice, and salt until creamy.
- 04Arrange toasted pita pieces in the bottom of a shallow serving bowl and spoon warm chickpeas over top.
- 05Pour garlic-yogurt mixture evenly over chickpeas and pita.
- 06Heat olive oil in a small skillet over medium-low heat, add pine nuts, and swirl for 1–2 minutes until deep golden brown. Pour hot oil and toasted pine nuts immediately over yogurt sauce.
- 07Garnish with ground sumac and chopped fresh parsley; serve immediately.
Cook it with the whole plan around it
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