Hummus Fatteh (chickpeas, bread & yogurt)

Name: Hummus Fatteh (chickpeas, bread & yogurt)
Total time: 45 min
Yield: 4
Cuisine: Arab
Ingredients: For the chickpeas:; 2 cans cooked chickpeas (400 g each), with their liquid (or 200 g dried chickpeas, soaked overnight and boiled for 1½ hours); 1 tsp ground cumin and ½ tsp salt; For the yogurt-tahini sauce:; 1 cup (250 g) full-fat plain yogurt; ¼ cup (60 g) tahini; 3 tbsp lemon juice and 2 to 3 cloves garlic, crushed; ½ tsp salt; For the bread:; 2 pita breads (about 200 g), cut into 2 cm squares; 2 tbsp olive oil; For the topping:; 3 tbsp pine nuts; 1 tbsp ghee or butter; 2 tbsp chopped parsley, a little cumin and pomegranate seeds (optional)

Recipe No.: A-26

Arab45 minServes 4

Hummus Fatteh (chickpeas, bread & yogurt)

Hummus fatteh (fattet hummus) belongs to the fatteh family of dishes, in which crumbled, toasted or fried bread forms a base that is covered with other ingredients; the word fatteh comes from the Arabic root f-t-t, 'to tear or break apart'. In the Levant (Syria, Lebanon, Palestine and Jordan) it is made with chickpeas, tahini, yogurt and pine nuts, and the details vary from household to household. Fatteh is said to have been a way of using up stale bread, and similar dishes appear in early Arabic cookbooks, but the origin of this particular recipe is not documented.

Ingredients for Hummus Fatteh

For the chickpeas
2 canscooked chickpeas (400 g each), with their liquid (or 200 g dried chickpeas, soaked overnight and boiled for 1½ hours)
1 tspground cumin and ½ tsp salt
For the yogurt-tahini sauce
1 cup(250 g) full-fat plain yogurt
¼ cup(60 g) tahini
3 tbsplemon juice and 2 to 3 cloves garlic, crushed
½ tspsalt
For the bread
2pita breads (about 200 g), cut into 2 cm squares
2 tbspolive oil
For the topping
3 tbsppine nuts
1 tbspghee or butter
2 tbspchopped parsley, a little cumin and pomegranate seeds (optional)

Method

Heat the oven to 180°C. Toss the bread with the olive oil on a tray and bake 12 to 15 minutes, turning once, until crisp and golden.
Warm the chickpeas with their liquid, the cumin and the salt over low heat for 10 minutes until hot (if using dried chickpeas, keep some of their cooking water).
Whisk the yogurt with the tahini, lemon, garlic and salt, and loosen with 2 to 3 tbsp of the chickpea liquid until the sauce is the consistency of pouring cream.
Toast the pine nuts in the ghee over medium heat for 1 to 2 minutes until golden, keeping the fat in the pan.
Spread the bread in a deep dish and top with the hot chickpeas and about ¼ cup of their liquid to moisten the bread slightly.
Pour the yogurt sauce over it, then the pine nuts with their hot ghee, garnish with parsley, cumin and pomegranate, and serve at once so some of the bread stays crisp.

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