Fattet Hummus



½ cup Zaytuna Olive Oil
6 pita breads
2 tins Supreme Chickpeas, drained
Enough water to cover the chickpeas
Salt to taste
1 tbsp Supreme Cumin Powder
1 tbsp Supreme Paprika Powder
1 tbsp Supreme Garlic Paste
¼ cup Zaytuna Olive Oil
⅓ cup pine nuts
4 cups greek yogurt
Salt to taste
Juice of ½ lemon
3 cloves of garlic, finely grated
Chopped parsley


Preheat oven to 180°c. Spilt open pita breads so you have 2 ‘sheets’ per pita. Cut into 1 inch squares and add to a large bowl. Pour over ½ cup olive oil and toss well to coat evenly. Add the pitas on to a baking tray and spread to make one even layer. Bake in the preheated oven for 20 minutes or until golden and crisp (toss every 5 minutes to ensure even browning). Then set a aside to cool. In a pot add drained chickpeas and enough water to cover the chickpeas. Add salt to taste, garlic paste, cumin powder and paprika powder. Stir well and bring to a gentle boil over low heat. Then remove from heat. In a large bowl, mix together greek yogurt, salt to taste, lemon juice and garlic. Set aside. Spread an even layer of toasted pita on a serving dish. Spoon over chickpeas (it’s fine to include some of the water, but not too much). Now add the yogurt. Heat ¼ cup of olive oil over medium heat. Add pine nuts. Toast until golden then immediately spoon over the yogurt (including the oil). Garnish with desired amount of sumac and chopped parsley. Serve immediately.

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