Levantine cuisine · Breakfast & Eggs

Fattet Hummus

Toasted flatbread pieces layered under warm chickpeas, garlic yogurt and tahini, finished with pine nuts.

Ingredients · for 4 servings

• 2 flatbreads
• 2 cans chickpeas (400 g each)
• 500 g yogurt
• 3 tbsp tahini
• 3 garlic cloves
• 1 lemon
• 40 g pine nuts
• 30 g butter
• 1 tsp cumin
• 3 tbsp olive oil
• Salt, pepper
• 1/2 bunch parsley

Instructions

1. Tear the flatbread into bite-sized pieces, toss with the olive oil and roast at 200°C for 8-10 min, until golden brown and crisp all the way through.
2. Drain the chickpeas, rinse under cold water and gently warm with the cumin and 100 ml water for 5 min - they should heat through but stay whole.
3. Whisk the yogurt with the tahini, lemon juice, two crushed garlic cloves and salt until smooth and a thick, pale sauce forms.
4. Melt the butter in a small pan and toast the pine nuts with the third, finely chopped garlic clove for 2 min until light brown - they darken quickly.
5. Place the bread pieces in a shallow bowl, layer the drained warm chickpeas on top and pour the yogurt sauce evenly over everything.
6. Drizzle with the hot pine nut butter, sprinkle with parsley and pepper and serve immediately, while the bread is still crisp.