Lebanese Pita and Hummus Breakfast

Ingredients

• ¼ cup tahini
• 3 tablespoons lemon juice, fresh
• 2 cloves garlic cloves
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 3 tablespoons ice water
• ½ teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil
• ¾ can (15 oz) canned chickpeas, drained and rinsed
• ½ teaspoon ground cumin
• ¼ teaspoon smoked paprika
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper
• 2 pitas pita bread (white or whole wheat)
• 1 tablespoon extra-virgin olive oil
• ½ cup full-fat Greek yogurt or labneh
• ¼ cup fresh pomegranate arils
• 8 leaves fresh mint leaves
• 2 tablespoons pine nuts, toasted
• ¼ teaspoon sumac, optional

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a small baking sheet with parchment paper.

2. 2

   Prepare the pita chips: Cut 2 pitas into triangular pieces about 2 inches across. Toss them in 1 tablespoon of extra-virgin olive oil and spread in a single layer on the prepared baking sheet. Bake until golden and crispy, 6-8 minutes, stirring halfway through. Set aside to cool—they'll crisp up more as they cool.

3. 3

   In a food processor, combine 0.25 cup tahini and 3 tablespoons fresh lemon juice. Blend until smooth, about 1 minute—this step is important because it emulsifies the tahini and prevents grittiness.

4. 4

   Add 2 peeled and chopped garlic cloves, 1 can (15 oz) drained and rinsed chickpeas, 3 tablespoons ice water, and 0.5 teaspoon kosher salt. Pulse until completely smooth and creamy, scraping down the sides as needed, about 2-3 minutes. The hummus should be flowing but hold its shape—if it's too thick, add 1 more tablespoon of ice water at a time until you reach the right consistency. Taste and adjust seasoning with more salt or lemon juice if needed.

5. 5

   While the pita chips finish, heat 2 tablespoons extra-virgin olive oil in a 10-inch skillet over medium heat. Once the oil shimmers, add 0.75 can (about 1.25 cups) drained and rinsed chickpeas, 0.5 teaspoon ground cumin, 0.25 teaspoon smoked paprika, 0.25 teaspoon kosher salt, and 0.125 teaspoon freshly ground black pepper.

6. 6

   Stir gently and cook until the chickpeas are warmed through and lightly golden at the edges, about 4-5 minutes. You should smell the cumin and paprika bloom—this means the spices are releasing their flavors. Remove from heat and keep warm.

7. 7

   Divide the smooth hummus between two shallow bowls, spreading it into a slight well in the center of each bowl with the back of a spoon.

8. 8

   Top each bowl with a dollop of 0.25 cup full-fat Greek yogurt or labneh (strained yogurt), spooning it off-center so some hummus shows.

9. 9

   Spoon the warm spiced chickpeas over the yogurt. Scatter the pita chips around the bowl, then top with 2 tablespoons toasted pine nuts, a small handful of fresh pomegranate arils, 4 fresh mint leaves torn by hand, and a light pinch of sumac if using.

10. 10

    Drizzle a thin stream of extra-virgin olive oil over the entire bowl for richness and shine. Serve immediately while the chickpeas are still warm and the pita chips are crispy. Eat by scooping the hummus, yogurt, and chickpeas with the pita chips.

Tools you’ll need

• oven
• small baking sheet
• parchment paper
• food processor
• 10-inch skillet
• shallow bowls (2)
• spoon

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