FATTET HUMMUS: CHICKPEAS WITH PITA AND SPICED YOGHURT

10 Apr 2019

The word Fattet comes from the Arabic word “Fatta”, meaning crumbled bread. A healthy recipe that comes in handy during the fasting days of Ramadan! Easy to make. Ready within minutes, if the chickpeas are soaked and kept ready!

 

APPETIZER

Category- Lebanese

Prep Time: 30 Minutes

Total Time: 1 Hour

Level Of Difficulty: Easy

Vegetarian

4 Servings

INGREDIENTS:

  1. 1 12 cups dried chickpeas, soaked overnight with 1 tsp. Baking powder then drained, or two (16-oz.) Cans chickpeas, drained
  2. 2 (8″) pita bread, torn into 1″ pieces.
  3. 12 cup extra virgin olive oil
  4. Kosher salt and freshly ground black pepper, to taste
  5. 34 cup pine nuts
  6. 1 cup plain, full-fat yogurt
  7. 3 tbsp. Minced mint
  8. 14 tsp. Paprika
  9. 2 cloves garlic, minced
  10. 3 tbsp. Unsalted butter, browned

 

INSTRUCTIONS

  1. If using dried chickpeas, boil them in water in an 8-qt. Saucepan until very tender, about 30 minutes. Drain; transfer to a shallow dish.
  2. Heat oven to 400°. Toss pita with 13 cup oil, salt, and pepper on a baking sheet; spread into an even layer. Bake until golden and crisp, 8–10 minutes; let cool slightly and toss with chickpeas. Heat remaining oil in an 8″ skillet over medium-high. Cook pine nuts until golden, 4–5 minutes; set aside. Stir yoghurt, mint, paprika, garlic, salt, and pepper in a bowl; drizzle over pita mixture. Top with pine nuts; drizzle with brown butter.