Spiced Chickpeas With Crispy Pita, Yogurt, and Brown Butter

Name: Spiced Chickpeas With Crispy Pita, Yogurt, and Brown Butter
Yield: 4 servings
Ingredients: 2 8-inch pita breads, split in half crosswise, torn into 1-inch pieces; ⅓ cup plus 2 tablespoons olive oil; Kosher salt, freshly ground pepper; 2 16-ounce cans chickpeas, drained; 2 garlic cloves, finely grated; ¼ teaspoon ground cumin; 3 tablespoons unsalted butter; ¼ cup raw cashews; 3 tablespoons pine nuts; 1¼ cups plain, whole-milk (not Greek) yogurt; ¼ cup coarsely chopped parsley; ¼ cup torn mint leaves, plus sprigs for serving; ¼ teaspoon smoked paprika; Radishes with tops and oil-cured olives (for serving)

By Andy Baraghani

January 24, 2017

Image may contain Plant Dish Food Meal Produce and Vegetable

Alex Lau

This version of the Levantine breakfast dish, known as fatteh hummus, is all about the contrast of textures and flavors: crunchy pita chips, creamy chickpeas, and tart yogurt.

Recipe information

Yield
4 servings

Ingredients

2 8-inch pita breads, split in half crosswise, torn into 1-inch pieces

⅓ cup plus 2 tablespoons olive oil

Kosher salt, freshly ground pepper

2 16-ounce cans chickpeas, drained

2 garlic cloves, finely grated

¼ teaspoon ground cumin

3 tablespoons unsalted butter

¼ cup raw cashews

3 tablespoons pine nuts

1¼ cups plain, whole-milk (not Greek) yogurt

¼ cup coarsely chopped parsley

¼ cup torn mint leaves, plus sprigs for serving

¼ teaspoon smoked paprika

Radishes with tops and oil-cured olives (for serving)

Preparation

Step 1
Preheat oven to 350°. Toss pita pieces with ⅓ cup oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing once, until golden brown and crisp, 12–15 minutes. Transfer to a large bowl.
Step 2
Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium. Add chickpeas and garlic and cook, tossing occasionally, until chickpeas are warmed through and scented from the garlic, 4–6 minutes. Add cumin and toss to coat; season with salt. Transfer chickpeas to bowl with pita and toss. Transfer to a platter.
Step 3
Cook butter in a small skillet over medium heat until it foams. Add cashews and pine nuts and continue to cook, stirring often, until butter browns and nuts have slightly darkened, 2–3 minutes.
Step 4
Dollop yogurt over chickpea mixture. Top with parsley, cashew mixture (along with butter), and ¼ cup mint. Sprinkle with paprika. Serve with radishes, olives, and mint sprigs alongside.
Step 5
Do Ahead: Pita chips can be made 1 day ahead. Cover and store in an airtight container.

TagsLevantine Chickpea Bean and Legume Vegetable Yogurt Dairy Vegetarian Healthyish Breakfast Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes