Ingredients for Fatit Hummus Chickpea Casserole
- 2 cups cooked chickpeas
- 10 pita breads
- 1 cup plain Greek yogurt
- 1/4 teaspoon ground cumin
- 1 clove garlic
- 1/2 teaspoon salt
- 1 cup chickpea cooking liquid
- Butter
- 2 tablespoons tahini
- 1 tablespoon lemon juice
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How to Make Fatit Hummus Chickpea Casserole
- Cook chickpeas (if using dried): Soak 1 cup dried chickpeas overnight. Drain and rinse. Combine with 4 cups water in a pot, bring to a boil, then reduce heat and simmer for 60-90 minutes, or until tender. (Skip this step if using canned chickpeas)
- Preheat oven to 375°F (190°C).
- Prepare the pita chips: Break 10 pita breads into small pieces.
- Soak pita chips: In a bowl, combine the pita chips with 1 cup of the chickpea cooking liquid (or broth from canned chickpeas). Let it sit for 10-15 minutes until softened.
- Make the yogurt sauce: In a bowl, whisk together 1 cup plain Greek yogurt, 2 tablespoons tahini, 1 tablespoon lemon juice, 1 clove garlic (minced), 1/2 teaspoon salt, and 1/4 teaspoon cumin.
- Assemble the casserole: In a greased 9x13 inch baking dish, layer half of the soaked pita chips. Top with 2 cups cooked chickpeas. Spread half of the yogurt sauce over the chickpeas. Repeat layers with remaining pita chips, chickpeas, and yogurt sauce.
- Bake: Bake for 20-25 minutes, or until golden brown and heated through.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
2g
Fat
1g
Carbs
17g
