Hummus Fatteh (Modified and Swapped Ingredients)

• 2.5 cups Chickpeas
• 3 8“ Pita Bread
• 2 cups Plain yogurt
• ¼ cup Tahini paste
• 1 teaspoon Sumac
• 1 Garlic clove
• ½  Lemon juice
• 2 ¼  Olive oil
• 1 teaspoon Salt
• Pepper
• ¼ Pomegranate seeds,
• ¼ cup Almonds and parsley for garnish

• Chickpeas 2.5 cups (Opt for the dry ones and cook them yourself to control added salt and sugar)
• 3 Whole Grain Bread
• 2 cups Low Fat Yogurt
• ¼ cup sunflower seeds or sesame seeds
• 1 teaspoon Sumac
• ½ Lemon Juice
• 2 ¼ Olive Oil
• 1 Garlic:
• 1 tsp Herbs and Spices
• ¼ Pomegranate Seeds, Almonds, and Parsley

1. Start by draining and washing the canned chickpeas. Then, place it in a small pot, add water and salt, and boil for 10 minutes to warm up and soften. Drain and set aside.
2. Prepare the whole grain bread by cutting it into small squares using a knife or kitchen scissors
3. Mix with the olive oil, sumac and salt. Air fry for 10 minutes at 400F until evenly golden brown. You can also bake them or fry them if desired. Check the blog post for notes on these other methods.
4. Make the sauce by whisking together the yogurt, minced garlic, herbs, and lemon juice. Taste and adjust per preference.
5. Prepare the garnish by frying the almonds in the olive oil, stirring continuously the whole time until evenly golden. Remove and set aside.
6. De-seed the pomegranate and finely mince the parsley.
7. Assemble the hummus fatteh by starting with a layer of the whole grain bread, then the chickpeas, then the yogurt sauce, then the almonds, parsley, and pomegranate seeds.

References:

https://www.hungrypaprikas.com/30-minute-fattet-hummus-using-canned-chic...