Fatteh Hummus (Chickpeas on Toasted Pitta with Garlic Yoghurt)

Ingredients

• 4 pitta breads
• 2 tbsp olive oil
• 800 g tinned chickpeas
• 1 tsp ground cumin
• 500 ml natural yoghurt
• 3 tbsp tahini
• 2 garlic cloves
• 1 lemon
• 20 g butter
• 40 g pine nuts
• 0.5 tsp paprika
• 15 g fresh flat-leaf parsley

Method

1. 1

   Heat the oven to 200C (180C fan, gas 6). Tear the pitta breads into bite-sized pieces, toss with the olive oil and bake on a tray for 8-10 minutes until crisp and golden.

2. 2

   Tip the tinned chickpeas and their liquid into a pan with the cumin and 150ml water and simmer for 5 minutes until hot through.

3. 3

   Whisk the natural yoghurt with the tahini, crushed garlic, the juice of half the lemon and ½ tsp salt until smooth.

4. 4

   Melt the butter in a small pan over a medium heat and fry the pine nuts for 2-3 minutes, stirring, until golden. Take off the heat and stir in the paprika.

5. 5

   Spread the crisp pitta over a wide serving dish and spoon over the hot chickpeas with enough of their cooking liquid to soften the bread slightly. Cover with the yoghurt, pour over the pine nuts and their butter, scatter with chopped parsley and serve straight away with the rest of the lemon in wedges.