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!
Prep Time: 30 Minutes
Total Time: 1 Hour
Level Of Difficulty: Easy
1 1⁄2 cups dried chickpeas, soaked overnight with 1 tsp. Baking powder then drained, or two (16-oz.) Cans chickpeas, drained
2 (8″) pita bread, torn into 1″ pieces.
1⁄2 cup extra virgin olive oil
Kosher salt and freshly ground black pepper, to taste
3⁄4 cup pine nuts
1 cup plain, full-fat yogurt
3 tbsp. Minced mint
1⁄4 tsp. Paprika
2 cloves garlic, minced
3 tbsp. Unsalted butter, browned
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.
Heat oven to 400°. Toss pita with 1⁄3 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.