Ingredients
- 250 g cooked chickpeas
- 2 Lebanese flatbreads
For the sauce
- 150 g Yogurt (10%)
- 2 EL Tahini
- 1 TBSP Lemon juice
- 1 Garlic clove
- 2 El Water
- 1/2 TSP Cumin
- Salt, pepper
Also
- 15 g Pine nuts
- 1 TBSP Butter
- 1 Handful Parsley
- 1 pinch dried mint
- 1 pinch paprika powder
- Olive oil
- oil for frying (optional) if the bread is not to be toasted in the oven
Zubereitung
- Heat the chickpeas covered with water in a pot and keep warm.
- Preheat the oven to approx. 170 °C top/bottom heat.
- Tear or cut the pita bread into small bite-sized pieces and toast in the oven for approx. 10 - 13 minutes until they are nice and crispy. (Alternatively, the pita bread can be deep-fried briefly in oil). Then set the pita chips aside.
- For the sauce, peel the garlic and crush it very finely with a little salt. Mix the garlic, yoghurt, water, tahini, lemon juice and cumin and season with salt and pepper.
- Chop the parsley.
- Heat the butter in a frying pan and toast the pine nuts for a few minutes on medium heat until golden brown. Then put them to one side. I sometimes even toast them a little over so that they become a little darker. The butter also gets a nutty flavour from the roasting.
- Drain the warm chickpeas. Divide the pita bread between bowls and top with the chickpeas and sauce. Then spread the butter with the pine nuts on top and sprinkle with fresh parsley, dried mint and some paprika powder.
- It's best to enjoy hummus fatteh immediately after assembling it, so that the components are still fresh, crunchy and warm.
Nährwerte
Calories: 165kcal | Carbohydrates: 22g | Protein: 10g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 298mg | Potassium: 209mg | Fiber: 4g | Sugar: 2g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 2mg