@cookingwithshereen demonstrates how to make Fatteh Hummus, a popular Middle Eastern breakfast dish. It features layers of crispy fried pita, creamy hummus, a tangy yogurt-tahini sauce, and is topped with chickpeas, pomegranate seeds, and toasted pine nuts.
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Cut the day-old pita bread into bite-sized pieces.
In a deep pot, heat oil for frying. Working in batches, fry the pita pieces until golden brown and crispy.
Remove the fried pita with a spider strainer and transfer to a parchment-lined baking sheet. Immediately season with kosher salt.
Spread pine nuts on a baking sheet and toast in the oven until fragrant and golden.
To make the yogurt sauce, grate one garlic clove into a medium bowl.
Zest one lemon into the bowl, then squeeze in the juice of half the lemon.
Stir the garlic, zest, and juice together and let it sit for a few minutes to allow the acid to mellow the raw garlic flavor.
Add the yogurt, tahini, and a pinch of kosher salt to the bowl.
Whisk everything together until the sauce is smooth and has a slightly loose, pourable consistency.
To assemble, arrange the fried pita chips on a serving platter.
Spoon dollops of hummus over the pita chips.
Pour the yogurt sauce over the hummus and pita.
Top with warmed chickpeas.
Drizzle with extra virgin olive oil and pomegranate molasses.
Garnish with pomegranate seeds, the toasted pine nuts, and freshly chopped parsley.
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