Sesame Crusted Fatteh Inspired Nachos

A Middle Eastern twist on your classic nachos, that are light, delicious and perfect for a dinner party.

10 prep

35 minutes cook

Serves 4

Mia Jacobs

Ingredients

Pita chips

4-5pitas, halved through the middle and cut into triangles

5 tbspwhite sesame seeds

2.5 tbspblack sesame

2 tbspaquafaba aka black bean cooking liquid

Chopped salad salsa

1small cucumber, very finely diced

1 salad tomato, very finely diced

1/2 red onion, very finely diced

1 tbspextra virgin olive oil

to tastelemon juice

to tastesalt

The beans

1 tbspextra virgin olive oil

1/2 red onion, finely diced

1large garlic clove, grated

2 tspcumin seeds

1 tsppul biber

1 tspsmoked paprika

1/4 tspturmeric

1/2 tspground cinnamon

1/2 tspground coriander

1 jarBold Bean Co black beans

1 tbsppomegranate molasses

to tastesalt

Tahini yoghurt

145g vegan yoghurt

1 tbspgood quality tahini paste

to tastelemon juice

to tastesalt

Buttery pine nuts

25gvegan butter

3 tbsppine nuts

To garnish

to garnishsumac or pul biber

a handfulfresh parsley and coriander

These fatteh inspired loaded sesame nachos are bursting with flavour and texture. They’re the perfect thing to serve to guests on a balmy summer evening, especially as you can prepare all the elements in advance and assemble just before serving. To take it to the next level, top it all off with a drizzle of Amba (an Iraqi Jewish fermented mango condiment that tastes amazing with this dish).

Method

Preheat the oven to 200 degrees. Brush the top of each triangle of pita with the aquafaba then place facedown in the mixed sesame seeds. Repeat with all pieces then place on 2 large lined baking trays and bake for 15 mins.

Whilst the pita chips bake combine the veg for the chopped salad salsa in a small mixing bowl. Season with extra virgin olive oil and fresh lemon juice to taste. Set to one side - season with salt later to avoid too much moisture.

Heat a large frying pan over medium heat. Drizzle the oil in the pan then add the diced onion. Fry for 3-4 minutes until softened then add the spices and garlic, stir through and fry for a further minute until bloomed and fragrant.

Tip the beans (plus their stock) into the spices along with the pomegranate molasses and a splash of water, to loosen if needed. Stir everything together then cover and simmer for 6-7 minutes, stirring occasionally.

Whilst the beans cook, prepare the other toppings. In a separate pan, simmer the pinenuts in the vegan butter until frothy, toasted and aromatic. Turn off the heat and set aside. Then mix together the yoghurt and tahini in a small bowl with a splash of water, squeeze of lemon juice and a pinch of salt.

Serve the crispy pitta nachos with dollops of the tahini yoghurt, black beans, salad (leaving as little liquid in the bowl as possible), buttery pine nuts and plenty of fresh herbs. Optionally drizzle over more pomegranate molasses and scatter over some pul biber or sumac. Then enjoy!.