Fattat hummus
Middle Eats · ♥ 14.3K likes · 499.4K views · 11 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole Lebanese pita breads
Cut two thin Lebanese pita breads into squares about an inch across.
Spread on a lined baking tray, sprinkle with salt and black pepper, pour on the olive oil and mix until well coated; spread into a single layer.
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
Bake at 180 degrees Celsius or 350 Fahrenheit for about 8 minutes until golden and crisp.
- 200 g chickpeas
Boil the chickpeas by the same method as the masabaha and mash them slightly until just broken; set aside.
Layering fatteh with tahini yogurt
Lay a bed of the toasted pita in a serving bowl, pour over a couple tablespoons of the chickpea liquid and mix so every piece is slightly moistened without going mushy.
- 140 g yoghurt
- 1½ tbsp tahini paste
- ¼ tsp salt
- ¼ tsp cumin
- 1 cloves garlic
- 1½ tbsp lemon juice
Mix yoghurt, tahini paste, salt, cumin, crushed garlic, lemon juice and chickpea liquid to a creamy sauce, loosening with more chickpea liquid if needed.
- ¼ cup chickpea liquid
Pour the sauce over until it covers the dish, then arrange a bit more bread on top.
- 2 tbsp ghee or butter
- 1 tbsp pine nuts
Brown the ghee or butter in a pan with the pine nuts until the pine nuts are golden, pour the butter over the dish and top with the toasted pine nuts.