Fattet hommos

Name: Fattet hommos
Total time: 45 min
Yield: 5
Cuisine: Lebanese
Ingredients: 3 cups chickpeas, soaked; 6 cups yoghurt; 1 tsp crushed garlic; 2 tbsp white vinegar; 2 tbsp tahini; 2 tsp salt; ¼ cup pine nuts; 4 tbsp butter; ½ cup pita bread, cubed

Toasted bread under chickpeas and garlicky yoghurt, finished with pine nuts in butter — every quantity in grams, calories per serving.

550kcal30 gprotein45 minPrep

Per serving · 350 g

550

kcal

30 g

protein

76 g

carbs

14 g

fat

Prep: 45 minServes: 5Whole dish: 1750 gWhole dish energy: 2750 kcal

Ingredients

3 cups chickpeas, soaked600 g
6 cups yoghurt1440 g
1 tsp crushed garlic8 g
2 tbsp white vinegar30 g
2 tbsp tahini30 g
2 tsp salt12 g
¼ cup pine nuts35 g
4 tbsp butter56 g
½ cup pita bread, cubed60 g

Whole dish: 1750 g

Method

1
Pressure-cook the soaked chickpeas about 15 minutes until tender; drain, keeping a quarter cup of the water.
2
Whisk the yoghurt with crushed garlic, tahini, vinegar and salt, loosening with the chickpea water until smooth.
3
Toast the bread cubes until golden and spread them in the base of a dish.
4
Scatter the chickpeas over the bread, then pour over the yoghurt mixture.
5
Brown the pine nuts in melted butter and pour over the top; dust with cumin and mint. Eat immediately, while fresh.

Enjoy it

Log it in Fodi in one tap — a serving, half of one, or by the gram.

350 g · 550 kcal

5.0 · 1 ratings