Fattat hummus, crispy pita with yogurt hummus sauce, chickpeas and pine nuts
Middle Eats · ♥ 5.6K likes · 151.5K views · 9 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 450 g pre-cooked chickpeas
Drain and thoroughly wash the canned chickpeas.
- 1 tsp salt
- ½ tsp cumin
- 1 tsp Aleppo pepper flakes
- 1½ l water
Put them in a pot with the salt, cumin and optional Aleppo pepper flakes, pour in about one and a half litres of water and turn the heat to high.
Boil 20 to 30 minutes, to soften them further and let them take up the spices. Dried chickpeas are soaked overnight then cooked one to two hours.
- 2 loaves pita bread
Cut two large pitas into bite-sized chunks with kitchen scissors.
- 1 tbsp olive oil
- ¼ tsp salt
- 0.125 tsp pepper
Oven route: toss the pita on a baking sheet with a tablespoon of olive oil, a quarter teaspoon salt and an eighth of a teaspoon pepper, spread evenly and bake at 180C, 360F, for 8 to 12 minutes, flipping halfway, until browned and crispy.
- vegetable oil
Frying route: heat about an inch of vegetable oil on high, line a plate with paper towels, drop the heat to medium high and fry the bread in handfuls for 15 to 30 seconds, making sure every piece sits in the oil.
- ¼ tsp salt
- 0.125 tsp pepper
- 2 tbsp pine nuts
Fish the bread out as soon as it starts to brown, since it keeps browning as it drains, then sprinkle with salt and pepper.
- ½ tbsp clarified butter
Melt half a tablespoon of butter in a pan, add the pine nuts and cook over medium high about three minutes, stirring the whole time, to golden brown, then drain on paper towel.
The chickpeas are done when they crush easily between the fingers and are fluffy and creamy rather than hard or mushy. Drain them, keeping the cooking liquid.
- 175 g thick greek yoghurt
- 125 g tahini
- 3 cloves garlic
- ½ tsp salt
- ½ tsp cumin
- 3 tbsp freshly squeezed lemon juice
- 1 cup chickpea cooking liquid
In a food processor or blender combine the yoghurt, tahini, garlic, salt, cumin, lemon juice, half the chickpeas and one cup of the cooking liquid.
Blend two to three minutes to a slightly runny pourable sauce, like an alfredo or a thick gravy, adding more liquid if it is too thick.
- ¼ cup chickpea cooking liquid
Per serving, put a third of the bread in a large mixing bowl with a quarter cup of the remaining chickpea liquid and half a crushed clove of garlic.
Layering the fatteh
- ½ cloves crushed garlic
Add half of a third of the chickpeas, mix well with the bread, stir in a few tablespoons of the hummus sauce and turn it out into a serving bowl.
- 1½ tbsp clarified butter
Add more chickpeas, pour over a third of the remaining hummus sauce, then melt the clarified butter to boiling and pour a third of it over the bowl.
- paprika
- mint
Top with the remaining chickpeas, the toasted pine nuts, a shake of paprika and a small garnish of chopped mint.
Topping and tasting