Fatteh Hummus

🔥 Prep

• Cut the 3 pcs pita bread into 1-inch squares.
• Measure out 400 g chickpeas (cooked or canned, drained and rinsed).
• Mince the 4 cloves garlic.
• Measure out 60 ml tahini.
• Measure out 2 tbsp lemon juice.
• Measure out 30 ml olive oil for the pita and set aside 2 tbsp ghee for pine nuts.
• Measure out 2 tbsp ghee.
• Measure out 35 g pine nuts.
• Measure out 1 tsp cumin powder, 1 tsp sumac, and 0.5 tsp paprika.
• Chop 15 g fresh flat-leaf parsley.
• Measure out 2 tbsp pomegranate seeds.
• Measure out 1.5 tsp salt and 0.25 tsp black pepper.
• Measure out 200 ml water.

🔥 Cook

• 1. Preheat the oven to 190°C (375°F). Toss the pita squares with 30 ml olive oil and 1.5 tsp salt, spread on a baking sheet, and bake for 10-12 minutes until deeply golden and crunchy.
• 2. In a saucepan, combine the 400 g chickpeas, 200 ml water, 1 tsp cumin powder, minced 4 cloves garlic, and 0.5 tsp salt. Bring to a simmer over medium heat, cook for 8 minutes until warm and fragrant. Drain, reserving 3 tbsp of the chickpea broth.
• 3. In a bowl, whisk together 350 g Greek yogurt, 60 ml tahini, minced 2 cloves garlic, 2 tbsp lemon juice, the reserved 3 tbsp warm chickpea broth, 0.5 tsp salt, and 0.25 tsp black pepper until completely smooth, silky, and pourable.
• 4. On a deep serving platter, layer the crispy pita chips, spoon the warm cumin‑scented chickpeas over, and pour the tahini‑yogurt mixture evenly over everything.
• 5. In a small skillet, heat 2 tbsp ghee over medium heat, add 35 g pine nuts, and cook until golden brown, about 2‑3 minutes. Immediately pour the sizzling ghee and pine nuts over the yogurt layer.
• 6. Garnish with 1 tsp sumac, 0.5 tsp paprika, chopped 15 g parsley, and 2 tbsp pomegranate seeds.

🔥 Serve

• Serve the Fatteh Hummus warm, directly from the platter.
• Offer extra lemon wedges on the side for a bright finish.
• Pair with fresh cucumber slices, tomato wedges, or warm flatbread for a complete meal.