24 February, 2015
Fatteh (or Fattett Hummus)
Posted in : Recipes, Vegetarian & Vegan main Dishes on by : el Meza Tags: Chickpeas, Fatte, Fatteh, Pita, Pita with Chickpeas and Yogurt, Yogurt
- 3 pitas, cut into wedges
- 1¾ cups (275 g) of chickpeas (canned or cooked), drained and rinsed
- Salt to taste
- 1 cup (225 g) of plain yogurt
- 3 cloves of garlic, minced
- ½ teaspoon of cumin
- 3 tablespoons of lemon juice
- 2 tablespoons of tahini paste
- ⅓ cup of pine nuts, toasted
- Chopped parsley or cilantro for garnish
- Preheat the oven to 175C/350F.
- Put the pita wedges on a baking sheet and bake for 10 minutes, until lightly browned and crispy.
- Remove from the oven and set aside.
- Put the chickpeas in a small pot along with 100 ml (½ cup) of water and simmer over medium-high heat for about 10 minutes, until the water is mostly absorbed and the chickpeas are heated through. Season with salt and remove from the heat.
- Meanwhile, put the yogurt, garlic, cumin, lemon juice, tahini paste, and a pinch of salt in a large bowl and whisk until thoroughly combined. Whisk in a little water at a time if the mixture is too thick, until a desired consistency is reached.
- Break up the toasted pita wedges a bit and arrange them in an even layer on the bottom of a deep serving platter, bowl, or casserole dish. Top with the warm chickpeas, then the yogurt sauce. Sprinkle with pine nuts and parsley or cilantro and serve with additional pita or pita chips.