Fattet Hummus is 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.
2tablespoonspine nutstoasted with olive oil in a pan until golden
1½teaspoonsumacto garnish - optional
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 carlic, 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.