Hummus Fatteh with Pita Chips

Ingredients

Quantities are for one portion.

• 10 gpine nuts
• 0.5lemon, juiced
• 15 mlolive oil
• 1pita bread
• 1 tbsptahini
• salt to taste
• 1 tspground cumin
• 150 gcanned chickpeas, drained
• 1garlic clove, minced
• 100 gplain yogurt
• 10 gfresh parsley, chopped

Method

1. Preheat the oven to 200°C (400°F). Tear the pita bread into bite-sized pieces, scatter them on a baking tray, and toast in the oven until golden and crispy.
2. In a small pot, warm the chickpeas with a splash of water and the ground cumin over low heat.
3. In a mixing bowl, whisk together the plain yogurt, tahini, minced garlic, lemon juice, and a pinch of salt until smooth and creamy.
4. Heat the olive oil in a small pan over medium heat and briefly toast the pine nuts until golden, watching carefully so they do not burn.
5. To assemble the fatteh, arrange the crispy pita pieces in a serving dish and spoon the warm chickpeas and their liquid over the bread.
6. Pour the creamy yogurt-tahini sauce evenly over the chickpeas, then drizzle with the toasted pine nuts and their hot oil.
7. Garnish with chopped fresh parsley and serve immediately while the bread is still slightly crispy.