Chef May uses her homemade pita bread to make a layered breakfast dish with hummus, whole chickpeas, yogurt and pine nuts.
Provided by Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the crispy pita: Pour enough vegetable oil in a large heavy-bottomed pot to measure about 1-inch deep and heat to 350 degrees F over medium-high heat. Cut the pita bread into large 1 1/2-inch squares. Fry the bread in the hot oil until golden and crunchy. Transfer to a paper towel-lined plate to drain.
- For the chickpea broth: Add 1 can drained chickpeas to a large pot. Cover with 3 cups water, then add the garlic, chile powder, cumin and 1 teaspoon salt. Bring to a boil and turn off the heat.
- For the hummus: Combine the 3 cans drained chickpeas in a food processor with the tahini, garlic paste, 2 teaspoons salt and the lemon juice. Blend until just combined. With the food processor on, drizzle in the ice water until blended and smooth. Remove 1 1/2 cups of the hummus to an air-tight container and store in the refrigerator for up to a week. Add the yogurt to the food processor with the remaining hummus and blend until smooth.
- To assemble: Put the fried pita in the bottom of a 2-quart serving dish and pour over about 1 cup of the hummus cooking liquid, half of the whole chickpeas, all the yogurt-hummus mixture. Spread it in an even layer, then sprinkle on the remaining whole chickpeas (discard the garlic cloves).
- Heat the ghee and olive oil in a medium skillet over medium heat. Add the pine nuts and fry until golden brown, 1 to 2 minutes. Top the hummus with the pine nuts and oil, then sprinkle with about 1/4 cup pomegranate seeds, some parsley leaves and chile pepper.
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Devi Iythad
[email protected]I've tried this recipe before and it was a disaster. I wouldn't recommend it.
Fathima Rizviya
[email protected]This recipe is missing some key ingredients. It's not going to taste very good.
Rasel Fun Box
[email protected]I'm not sure about this recipe. It seems like it would be too bland.
Melbertine Eubanks
[email protected]This looks like a delicious and easy dish to make. I'll definitely be trying it soon.
OMAR HANI
[email protected]I can't wait to try this recipe!
Md Monuar
[email protected]This dish is a great way to use up leftover pita bread.
Janntul Ferdaus
[email protected]I'm not a big fan of tahini, so I substituted Greek yogurt instead. It was still delicious!
gabii lopez
[email protected]This dish is so easy to make, and it's always a crowd-pleaser. I've made it for my family and friends many times, and they always love it.
Ljiljana Latinovic
[email protected]I added some roasted vegetables to this dish and it was even better. I highly recommend trying it.
Ishabehlla
[email protected]This is the perfect dish for a cold winter night. It's warm and comforting, and it always hits the spot.
Noran Koraim
[email protected]I love the simplicity of this dish. It's made with a few simple ingredients, but the flavor is anything but simple.
Lucky Shah
[email protected]This is a great recipe for a crowd. I made it for a potluck and it was a huge success.
mulang tv
[email protected]I'm not usually a fan of hummus, but this dish changed my mind. The combination of flavors and textures is just perfect.
Mim 0170
[email protected]This dish was a little more time-consuming to make than I expected, but it was definitely worth it. The flavor was incredible.
Amy Lee Bothma
[email protected]I've been making fattet hummus for years, and this recipe is the best I've ever tried. It's so easy to follow and the results are always delicious.
Durga Yadav
[email protected]This is my new favorite comfort food. It's so hearty and satisfying, and the tahini sauce is to die for.
Sameer Shah
[email protected]Fattet hummus was a hit at my dinner party! The layers of flavors and textures were amazing. Everyone loved it.