Dairy-Free Fattet Hummus
Discover the vibrant flavors of the Middle East with this Dairy-Free Fattet Hummus recipe—an inventive twist on the traditional dish that’s perfect for plant-based and lactose-free diets. Featuring layers of crispy, oven-toasted whole wheat pita, tender warm chickpeas, and a luscious tahini sauce infused with fresh lemon, garlic, and a touch of vegetable broth, this crowd-pleaser is both nourishing and comforting. The dish is elegantly topped with golden toasted pine nuts, a sprinkle of earthy sumac, and a burst of fresh parsley, making it as visually stunning as it is delicious. With just 30 minutes from prep to plate, this fattet hummus is ideal for entertaining or elevating weeknight meals. Whether you’re seeking a dairy-free appetizer, side, or main dish, this Mediterranean creation will leave your taste buds delighted!
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Recipe Information
Ingredients
- 2 cups Chickpeas, cooked
- 2 large Whole wheat pita bread, torn into bite-sized pieces
- 4 tablespoons Extra-virgin olive oil
- 1/3 cup Tahini
- 1/4 cup Lemon juice, freshly squeezed
- 3 cloves Garlic cloves, minced
- 1 teaspoon Salt
- 1 cup Vegetable broth
- 1/4 cup Pine nuts
- 2 tablespoons Chopped fresh parsley
- 1 teaspoon Sumac
Instructions
Preheat the oven to 350°F (175°C). Arrange the pita bread pieces on a baking sheet and drizzle with 2 tablespoons of olive oil. Toss to coat the pieces evenly, and bake for 10-12 minutes, or until the pita is golden and crisp. Set aside.
In a medium saucepan, heat the vegetable broth over medium heat until warm. Add the cooked chickpeas and let them heat through for about 5 minutes.
Meanwhile, in a small bowl, whisk together tahini, lemon juice, minced garlic, and salt. Adjust the consistency with water, one tablespoon at a time, until smooth and pourable.
In a skillet over medium heat, toast the pine nuts with 1 tablespoon of olive oil, stirring frequently, until they are golden brown. Remove from the heat and set aside.
To assemble the Fattet Hummus, in a large serving dish, layer the crisped pita bread at the bottom.
Drain the chickpeas, reserving about a cup of the vegetable broth, and layer the chickpeas over the pita bread. If the mixture seems dry, drizzle some reserved broth over the chickpeas to moisten.
Evenly pour the tahini sauce over the chickpeas.
Garnish with toasted pine nuts, parsley, and a sprinkle of sumac.
Drizzle the remaining olive oil over the top and serve immediately.
Nutrition Facts
Calories |
2258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.7 g | 180% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 12.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3371 mg | 147% | |
| Total Carbohydrate | 194.1 g | 71% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 28.5 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 6506 mg | 500% | |
| Iron | 28590.2 mg | 158834% | |
| Potassium | 2575 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
