Fattet Hummus (Crispy Pita with Garlicky Yogurt and Chickpeas)
Before You Begin
Ingredients · Servings 4 to 6
- 3 (8-inch) pitas, torn into 1-inch pieces (5 cups)
- ¼ cup extra-virgin olive oil, plus extra for drizzling
- 1¼ teaspoons table salt, divided
- 6 tablespoons lemon juice (2 lemons), divided
- 4 teaspoons minced garlic, divided
- ⅔ cup plain whole-milk yogurt
- ⅓ cup tahini
- 2 tablespoons minced fresh mint
- 1 tablespoon pomegranate molasses
- 2 (15-ounce) cans chickpeas, undrained
- 1½ teaspoons ground cumin
- ¼ cup pomegranate seeds (optional)
- ¼ cup pine nuts, toasted
- 2 tablespoons minced fresh parsley
Method · 1 h
- Adjust oven rack to middle position and heat oven to 375 degrees. Toss pita pieces with oil and ½ teaspoon salt. Spread pita on wire rack set in rimmed baking sheet. Bake until crisp and golden brown, 15 to 18 minutes, rotating sheet halfway through baking. Set aside to cool. (Pita can be stored at room temperature for 24 hours.)
- Meanwhile, combine ¼ cup lemon juice and 2 teaspoons minced garlic in small bowl. Combine remaining 2 tablespoons lemon juice and remaining 2 teaspoons minced garlic in medium bowl. Let both stand for 10 minutes.
- Add yogurt, tahini, mint, pomegranate molasses, and ½ teaspoon salt to small bowl of lemon juice mixture and whisk to form thick, pourable sauce. Set aside.
- Bring chickpeas and their liquid to boil in medium saucepan over medium-high heat. Adjust heat to medium-low and simmer until chickpeas are tender and heated through, about 5 minutes. Drain chickpeas well and add to medium bowl of lemon juice mixture along with cumin and remaining ¼ teaspoon salt. Stir well to combine.
- In wide, shallow serving bowl, arrange pita chips in even layer. Spoon chickpea mixture over chips. Spoon yogurt sauce evenly over chickpeas (if sauce has thickened so it doesn’t easily pour from spoon, stir in water, 1 teaspoon at a time, until just pourable). Sprinkle with pomegranate seeds, if using; pine nuts; and parsley. Drizzle with extra oil to finish. Serve.
Use thinner pitas that have an inside pocket as opposed to ones that are thicker and not hollow. We don’t recommend using store-bought pita chips. We like the viscosity of regular whole-milk yogurt in this recipe, but you can substitute ½ cup of whole-milk Greek yogurt mixed with 3 tablespoons of water. Though not traditional, pomegranate seeds add color and fruitiness. Fattet hummus is usually served for breakfast or brunch, though we also like it as a light dinner or appetizer. It is eaten with a spoon.
