Fattet Hummus

(chickpeas with yoghurt and fried pitta bread)


I absolutely love Fatteh (فتة)  in all its forms.  I've already shown you a chicken version, fattet hummus wa dajjaj.  Today I'll show you my favorite version, fattet hummus.  This is a veggie option, made with chickpeas.  I love the texture of the chickpeas, they provide a meatiness without the need for any meat.  

This dish is filling and makes a perfect lunch or snack.  I serve the chickpeas warm in the winter, but in the summer its nice to have it at room temperature. Either way, its delicious!

When I had this dish in lebanon, the chickpeas were warm, but didn't have many spices in them.  I like to add a bit of seven spice mix/baharat/garam masala and some dried mint.  I also add some finely chopped onions.  These are all optional.  Just play around with the flavours and what suites you.  

Ingredients

•         2 tins of chickpeas
•         3 teaspoons of garam masala
•         1 teaspoon of chilli flakes (optional)
•       Pepper and salt to taste
•         2 cloves of garlic (minced/crushed)·        
•        1 small onion, cut into small cubes.
•         2 Teaspoons of cumin seeds
•        Yoghurt (800 grams)
•         1 teaspoon of dried mint leaves, crushed
•          Tahini – 4 desert spoons
•         2 pitta bread /arab style flat bread
•        Tablespoon of pine nuts (plus or minus some slices of almonds).
•        Pinch of paprika
•        Oil for frying 

      Method

      Put chickpeas, garam masala, 1 teaspoon of cumin, salt, pepper and chillis in a pan cover with water.  The water should come about 2cm above the chickpeas.  Bring to the boil and let the mixture simmer until the water has reduced slightly and the chickpeas are tender (about 30 - 40mins). Turn off the heat, add the mint leaves and 2 dessert spoons of tahini and the small cubes of onion and mix.

   

      Separately cut the pitta into squares and deep fry till golden. (I prefer using Arabian flat bread, it has a slightly sweet taste to it and is delicious when fried).  Remove and cool.

Mix the yoghurt, 2 dessert spoons of tahini, garlic and salt. (sometimes I add a squeeze of lemon juice to give an extra tang). You may need some milk to soften the mixture.

To assemble the dish:

Place the chickpeas at the bottom of a dish.  Cover with the  pitta bread.  Then pour over the yoghurt mixture.  Put some olive oil in a pan with the nuts. Fry till the nuts turn a golden colour and throw in a teaspoon of cumin. Pour over the yoghurt.  Sprinkle a little paprika over and serve.