Recetas
Recetas vegetarianas
Crispy Pita with Chickpeas and Yoghurt (Fattet Hummus)

Crispy Pita with Chickpeas and Yoghurt (Fattet Hummus)

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This Fattet Hummus is a vibrant vegetarian dish that perfectly balances textures and temperatures. Often enjoyed across the Levant, this comfort food recipe combines layers of crunchy toasted pita with warm, tender chickpeas and a cooling lemon yoghurt sauce. The addition of sumac provides a bright, citrusy finish that cuts through the richness of the toasted nuts, making it a wonderful choice for a savoury brunch or a light evening meal.

Ideal for hosting or a quick midweek treat, this homemade Lebanese-style specialty is both nourishing and easy to assemble. The key to its success lies in the contrast between the hot, golden brown butter with cashews and the chilled garlic yoghurt. Serve it immediately while the pita stays crisp for the ultimate texture-rich experience.

Ingredients for Crispy Pita with Chickpeas and Yoghurt (Fattet Hummus)

2 dientes de ajo, divididos
1 (450g) can chickpeas, rinsed
2 tablespoons plus 80ml extra-virgin olive oil
Sal kosher
3 (8"-diameter) pitas, split in half, torn into 1" pieces
475ml plain whole-milk yoghurt (not Greek)
2 cucharaditas de jugo de limón fresco
6 cucharadas de mantequilla sin sal
110g chopped cashews
Sumac (for serving
opcional)

How to make Crispy Pita with Chickpeas and Yoghurt (Fattet Hummus)

Preheat oven to 177°C. Smash 1 garlic clove with the side of a chef’s knife and combine in a medium saucepan with chickpeas and 2 tablespoons 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 80ml 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 yoghurt 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 yoghurt 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.