Fattet Hummus

🔥 Prep

• Drain and rinse the 400g chickpeas.
• Cut the 2 pcs pita bread into bite-sized pieces.
• Mince the 2 pcs garlic.
• Measure out 2 cup yogurt, 2 tbsp tahini, and 1 tbsp pine nuts.

🔥 Cook

• 1. Heat a skillet over medium heat and toast the pita pieces for 3-4 minutes until crisp, stirring occasionally.
• 2. In the same skillet, add the 1 tbsp pine nuts and toast for 2 minutes until golden, then remove and set aside.
• 3. In a saucepan, combine the drained 400g chickpeas with 1/4 cup water (optional) and warm over low heat for 5 minutes, stirring occasionally.
• 4. In a bowl, whisk together the 2 cup yogurt, 2 tbsp tahini, minced 2 pcs garlic, and a pinch of salt until smooth.
• 5. Assemble the fatteh: layer half of the toasted pita at the bottom of a serving dish, spoon half of the warm chickpeas over it, then drizzle half of the yogurt‑tahini sauce.
• 6. Repeat with the remaining pita, chickpeas, and sauce.
• 7. Garnish with the toasted pine nuts and serve immediately.

🔥 Serve

• Sprinkle extra toasted pine nuts on top for added crunch.
• Serve warm with lemon wedges and fresh herbs such as parsley or mint on the side.
• Pair with a simple salad of cucumber and tomato dressed with olive oil and lemon juice.