Fattet Hummus with Paratha & Spiced Yoghurt

Featured

Onion Paratha

2 Humza Lacha Parathas
1½ cups dried chickpeas (soaked overnight with 1 tsp baking powder then drained)
½ cup extra virgin olive oil
¾ cup pine nuts
1 cup plain (full-fat yoghurt)
3 tbsp minced mint
¼ tsp paprika
2 cloves garlic (minced)
3 tbsp unsalted butter (browned)
Kosher salt (to taste) and black pepper (freshly ground)

Step 1
In a large saucepan, combine water and chickpeas and boil until tender, about 30 minutes.

Step 2
Drain half of the chickpeas and transfer them to a shallow dish. Make hummus out of the remaining chickpeas and set aside.

Step 3
Preheat the oven to 210°C.

Step 4
Toss Humza Lacha Paratha with oil on a skillet until golden and crisp. Cut into pieces and keep aside.

Step 5
Heat the remaining oil over medium-high heat. Cook pine nuts until golden, about 4–5 minutes; then set aside.

Step 6
In a bowl, stir together yoghurt, mint, paprika, garlic, salt, and pepper. Drizzle this mixture over the paratha pieces.

Step 7
Top with cooked pine nuts, drizzle with browned butter, and serve with the chickpeas.

Warm, hearty and healthy Fattet Hummus recipe made using Humza Lachcha paratha and chickpeas is a treat for all the hummus lovers.

A kebab in a roll? If you have never had it, then the festival of Ramzan is a perfect time to try!

Made from tender authentic spiced minced meat and vegetables wrapped in a thin flaky pastry,

Who does not welcome a summer salad, especially during the summer months!