Fattet Hummus

Method

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1. Heat the oven to 200C fan.

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2. Tear the pitta into rough pieces, toss with the olive oil and spread on a tray.

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3. Bake 8 minutes, until crisp and golden, then set aside.

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4. Warm the chickpeas in a small pan with the cumin and a splash of water.

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5. Whisk the yoghurt, tahini, garlic, lemon juice and salt together until smooth and pourable.

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6. Melt the butter in a small frying pan and add the pine nuts.

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7. Cook 3 minutes, swirling, until the nuts are golden and the butter smells nutty.

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8. Scatter the crisp bread over a wide serving dish.

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9. Spoon the warm chickpeas over, then pour the yoghurt across the top.

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10. Pour over the hot butter and nuts, scatter with parsley and sumac, and take it straight to the table.

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Chef’s Tips

• Everything ready before you start layering.
• Yoghurt at room temperature pours; fridge-cold yoghurt sits in lumps.
• Save a little chickpea liquid to loosen the yoghurt if it stiffens.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Sweet mint tea
• Radishes and olives
• Fresh tomatoes

Storage & Reheating

Assembled, it does not keep. The components refrigerate separately up to 3 days.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.