Vegan Fattet Hummus Recipe

This dish would be the perfect thing to throw together if you were going to dinner at someone’s house – it takes just under 10 minutes to make, but looks like you spent hours slaving over it.

Recipe by Nada - one arab vegan

Serves 2-4

Ingredients:

1 1/2 cup of boiled chickpeas, divided
1/2 cup of soy yoghurt + extra for drizzling
1 1/2 tbsp tahini
1 clove of garlic
1 tbsp lemon juice
1 tsp cumin powder
1 piece of wholewheat Arabic pita bread
2 tsp extra virgin olive oil
Sea salt and back pepper to taste
2 tbsp chopped parsley
1-2 tbsp toasted pine nuts
Pomegranate seeds to garnish

Instructions:

1. Start by chopping the bread into small rectangular shapes. Toss in 1 tsp of olive oil and toast in a pan on medium heat until browned and crispy, set aside.

2. Toast the pine nuts gently for a few minutes and set aside.

3. In a small food processor, combine the yoghurt, half the chickpeas, garlic, lemon juice, and cumin powder. Whizz until smooth.

4. Assemble the dish by placing half of the toasted bread on the bottom of the dish, then layering with the blended yoghurt and chickpea mixture. Add the remainder of the whole chickpeas, then drizzle with more soy yoghurt, followed by the remaining toasted bread, pine nuts, parsley and pomegranate. Complete the garnish with the remaining tsp of olive oil, and some freshly ground black pepper, and enjoy