Fattet Hummus (Lebanese Chickpea Yogurt Breakfast)

Ingredients

• •3 rounds pita bread, cut into pieces
• •2 cans (15 oz each) canned chickpeas, drained and rinsed
• •1 1/2 cups plain yogurt
• •1/3 cup tahini
• •2 cloves garlic, minced
• •3 tbsp fresh lemon juice
• •1/3 cup pine nuts
• •2 tbsp olive oil
• •1/4 cup fresh parsley, chopped
• •1 tsp salt

Directions

1. 1Toast the pita pieces at 425°F (220°C) for 8 minutes until crisp.
2. 2Warm the chickpeas with 1/2 cup water and half the salt for 5 minutes.
3. 3Whisk yogurt, tahini, garlic, lemon juice, and remaining salt until smooth.
4. 4Toast the pine nuts in olive oil for 2 minutes until golden.
5. 5Layer crisp pita, drained warm chickpeas, and tahini-yogurt sauce in shallow bowls.
6. 6Spoon the toasted pine nuts and oil over the top and finish with parsley.

💡 Layer the dish just before serving; if the sauce sits on the pita too long, the contrast between crisp bread and creamy chickpeas disappears.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.