Fattet Hummus

By The Lebanese Plate · 180 min

Ingredients

Instructions

1. Soak the dry chickpeas overnight in plenty of water with the baking soda. Next day, rinse them, put them in a large pan, cover with fresh water and cook for about an hour until tender.
2. Meanwhile, preheat the oven to 200°C. Cut the bread into small pieces, spread on a tray, drizzle with a little olive oil and sprinkle with zaatar. Bake 2 to 5 minutes until crisp and golden without burning.
3. Melt the ghee in a frying pan over medium heat, add the almonds and pine nuts and cook until they start to colour (a couple of minutes). Add the aleppo pepper, then take off the heat.
4. Make the yoghurt sauce: mix the yoghurt, water, crushed garlic, tahini and cumin in a bowl until well combined. Chill until needed.
5. When the chickpeas are cooked, put about three quarters of them in a large bowl with 1/2 cup of the cooking liquid, the cumin, cinnamon and tahini, and mash. Add the rest of the chickpeas and 1/4 cup more cooking liquid and mix. Season with salt and pepper to taste.
6. To serve, layer the crispy bread, then the chickpeas, then the yoghurt sauce, and scatter over the nuts, chopped parsley and pomegranate seeds. Serve at once so the bread stays crisp.
7. If using canned chickpeas instead (2 x 400 g cans), warm them in their liquid, then continue as above.

Summarized from The Lebanese Plate's video. Watch it for the details.

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GarlicYoghurtBreadAlmondChickpeaTahiniPine nutPomegranate