Fattet Hummus

The Method for Fattet Hummus

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 200°C / 390°F fan.

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

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

    Mark done

Something wrong or unclear in this recipe? Report a problem with this recipe.

A Few Pointers

• 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 stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

What to Serve With It

Sweet mint tea · Radishes and olives · Fresh tomatoes

Leftovers and Storage

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

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.