Fatit Hummus Chickpea Casserole
Discover the irresistible charm of Fatit Hummus Chickpea Casserole, a Middle Eastern-inspired dish that brings comfort and elegance to your table. This delightful recipe layers crispy, golden pita bread with tender, seasoned chickpeas and a luscious yogurt-tahini sauce infused with garlic, lemon, and cumin. Finished with vibrant garnishes of paprika, parsley, and optional toasted nuts, this casserole is not only visually stunning but also a flavor-packed crowd-pleaser. Perfect as a warm, hearty main or a shareable side dish, this versatile casserole comes together in just 30 minutes, making it an ideal choice for busy weeknights or special gatherings. Serve it with a fresh salad for a complete meal that’s as satisfying as it is simple! Keywords: Fatit Hummus, chickpea casserole, Middle Eastern recipe, easy casserole, yogurt tahini sauce, vegetarian comfort food.
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Recipe Information
Ingredients
- 2 cups Canned chickpeas (drained and rinsed)
- 3 large Pita bread
- 3 tablespoons Olive oil
- 2 cups Plain yogurt
- 2 large Garlic cloves (minced)
- 2 tablespoons Tahini
- 3 tablespoons Lemon juice
- 1 teaspoon Ground cumin
- 1.5 teaspoons Salt
- 0.5 teaspoon Paprika (for garnish)
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 2 tablespoons Slivered almonds or pine nuts (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Cut the pita bread into bite-sized pieces and spread them on a baking sheet.
Drizzle 2 tablespoons of olive oil over the pita pieces and toss to evenly coat. Bake for 7-10 minutes until golden and crispy. Set aside.
In a medium saucepan, combine the chickpeas and 1/2 teaspoon of salt. Add enough water to cover the chickpeas and warm over medium heat for 5-7 minutes. Drain and set aside.
In a bowl, whisk together the yogurt, tahini, lemon juice, minced garlic, cumin, and remaining salt until smooth and creamy. Adjust salt and lemon juice to taste if needed.
Layer the casserole in a medium-sized serving dish: Start with a layer of toasted pita pieces at the bottom.
Pour half of the yogurt-tahini sauce over the pita, followed by the warm chickpeas.
Top with the remaining yogurt-tahini sauce, spreading it evenly.
Garnish with paprika, chopped parsley, and optionally, toasted slivered almonds or pine nuts for added texture.
Drizzle the remaining tablespoon of olive oil over the top.
Serve warm or at room temperature. Enjoy with a side salad or as part of a larger meal!
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 5503 mg | 239% | |
| Total Carbohydrate | 238.4 g | 87% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 57.2 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 3532 mg | 272% | |
| Iron | 10729.3 mg | 59607% | |
| Potassium | 3095 mg | 66% | |
*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.
