Lebanese Chickpea Breakfast Bowl (Fattet Hummus)

Ingredients

• 2 cans Canned Chickpeas
• 2 cups Plain Yogurt (dairy)
• 2 tablespoons Tahini
• 2 tablespoons Lemon Juice
• 2 cloves Garlic
• 4 pieces Pita Bread
• 2 tablespoons Olive Oil
• 1 teaspoon Paprika
• 0.5 teaspoon Cumin
• 0.5 teaspoon Salt
• 0.25 cup Fresh Parsley

Instructions

1. 1Open the 2 cans of Canned Chickpeas, drain them, and rinse them under cool water.
2. 2In a medium bowl, combine the 2 cups Plain Yogurt, 2 tablespoons Tahini, 2 tablespoons Lemon Juice, 2 cloves Garlic (minced very finely), 0.5 teaspoon Salt, and 0.5 teaspoon Cumin. Stir everything together until it is smooth and creamy.
3. 3Cut the 4 pieces of Pita Bread into bite-sized pieces, about 1-inch squares.
4. 4Heat 1 tablespoon of the 2 tablespoons Olive Oil in a large skillet over medium-high heat (about 400°F or 200°C). Add the pita pieces and cook for 3-5 minutes, stirring often, until they are golden brown and crispy. Remove the pita from the skillet and set aside.
5. 5In a large serving bowl, place half of the crispy pita pieces on the bottom. Spoon half of the drained chickpeas over the pita. Then, spoon half of the yogurt mixture over the chickpeas.
6. 6Repeat the layers: add the remaining crispy pita pieces, followed by the remaining chickpeas, and finally the rest of the yogurt mixture.
7. 7Drizzle the remaining 1 tablespoon of Olive Oil over the top. Sprinkle with 1 teaspoon Paprika and 0.25 cup Fresh Parsley (chopped).
8. 8Serve immediately.

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