Empty My Fridge
Fattet Hummus
Ingredients
- Olive oil2 tbsp
- Bread2
- Sumac1–2 tsp
- Chickpea · cooked1 ½ cups
- Cinnamon
- Cumin
- Tahini · paste2 tbsp
- Salt
- Black pepper
- Yoghurt2 cups
- Garlic · crushed2 cloves
- Ghee1 tbsp
- Pine nut2 tbsp
- Almond2 tbsp
- Aleppo pepper½ tsp
- Parsley
- Leaves · chopped
Instructions
- Cut the bread into pieces, place on a tray, drizzle with olive oil and sprinkle with sumac. Bake in a hot oven for 2–3 minutes until crisp and golden.
- Mix the yoghurt, water, garlic, tahini and cumin well, then refrigerate until needed.
- Mash about ¼ cup of warm cooked chickpeas with ½ cup of cooking liquid using the back of a spoon. Add cumin, cinnamon and tahini, then the remaining chickpeas. Mix and season with salt and pepper. Set aside.
- In a frying pan over medium heat, melt the ghee and add the almonds and pine nuts. When they begin to change colour, add the aleppo pepper. Remove from heat immediately.
- To serve, layer the crispy bread, then warm chickpeas, then yoghurt sauce, then the toasted nuts and chopped parsley. Serve immediately so the bread stays crisp.
Summarized from The Lebanese Plate's video. Watch it for the details.
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