Crispy Pita with Chickpeas and Yogurt (Fattet Hummus)
Photo by Alex Lau, Food Styling by Andy Baraghani
Typically eaten for breakfast, this creamy, crunchy dish also pairs well with savory dishes come dinnertime. We took a shortcut by using canned chickpeas, which pick up some flavor from a quick simmer with garlic.
- 4 servings
- 2 garlic cloves, divided
- 1 (15.5-oz.) can chickpeas, rinsed
- 2 Tbsp. plus 1/3 cup extra-virgin olive oil
- Kosher salt
- 3 (8"-diameter) pitas, split in half, torn into 1" pieces
- 2 cups plain whole-milk yogurt (not Greek)
- 2 tsp. fresh lemon juice
- 6 Tbsp. unsalted butter
- 1/2 cup chopped cashews
- Sumac (for serving; optional)
- Preheat oven to 350°F. Smash 1 garlic clove with the side of a chef’s knife and combine in a medium saucepan with chickpeas and 2 Tbsp. oil. Pour in cold water to cover chickpeas. Season with salt and bring just barely to a simmer. As soon as you see bubbles, remove pan from heat and set aside.
- Spread out pitas on a rimmed baking sheet. Drizzle with remaining 1/3 cup oil and toss to coat; season with salt. Bake, tossing halfway through, until golden brown and crisp, 8–10 minutes. Remove pita chips from oven and set aside.
- Finely grate remaining garlic into a small bowl. Add yogurt and lemon juice and mix well to combine; season with salt.
- Melt butter in a small skillet over medium heat. Add cashews and cook, stirring, until nuts and butter are golden brown, about 5 minutes.
- Divide pita chips among bowls and scoop some lemon yogurt over. Drain chickpeas and divide evenly among bowls, then spoon over some of the toasted cashews and brown butter. Sprinkle with sumac just before serving if desired.
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