Fattet Hummus
Fattet Hummus is a hearty Middle Eastern dish that's usually served as a breakfast or brunch meal. Toasted pita chips, hummus, and garlicky hummus are layered in a deep dish and finished off with a sprinkle of toasted pine nuts and fresh parsley.
Ingredients
To make the hummus:
- 2 cups chickpeas cooked
- ¼ cup tahini
- 2 tablespoons lemon juice
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon ground cumin
To make the yogurt layer:
- 1 cup plain yogurt
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 1 clove garlic minced
- ½ teaspoon salt
To assemble the fatteh:
- 1 pita bread cut into squares and toasted
- 2 tablespoons pine nuts toasted with olive oil in a pan until golden
- 2 tablespoons chopped fresh parsley chopped
- 1½ teaspoons sumac to garnish, optional
Instructions
To make the hummus:
- Soak the chickpeas in water at room temperature for 4 hours, or overnight in the fridge.
- Rinse the chickpeas well several times under running water.
- Place them in a large pot, and cover with double their size of cold water.
- Bring to boil then lower the heat to medium and simmer until tender. Add cumin.
- To make the hummus, blitz all of the hummus ingredients together until you get a smooth dip. Have a taste and decide if it needs more salt, lemon or garlic. If the consistency is too thick, add a dash of chickpea water and mix.
To make the yogurt layer:
- Mix the yogurt with tahini, crushed garlic, lemon juice, and a pinch of salt. If it gets thick, add some chickpea water/broth.
To assemble the fatteh:
- Spread the bread in a layer in a bowl. Add some chickpea water to soften the bread.
- Spread a layer of hummus, followed by the yogurt. Garnish with toasted pine nuts and chopped parsley.
Nutrition
Calories: 227kcal | Carbohydrates: 26g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 465mg | Potassium: 306mg | Fiber: 5g | Sugar: 5g | Vitamin A: 160IU | Vitamin C: 6.4mg | Calcium: 102mg | Iron: 2.5mg
Find it online: https://littlesunnykitchen.com/fattet-hummus/