Hummus but make it a main - Hummus Fatteh

By Middle Eats · 20 min

Ingredients

Instructions

1. Drain the chickpeas, rinse them well, and cook them in water with 1 teaspoon salt, 1/2 teaspoon cumin and the Aleppo pepper for 20 to 30 minutes on high heat until soft. Keep the cooking liquid.
2. Drain the chickpeas through a sieve, saving the liquid.
3. Cut the pitta into bite-sized pieces, toss with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper, and spread on a baking sheet.
4. Bake at 180°C (360°F) for 8 to 12 minutes, until golden.
5. For the sauce, blend the yoghurt, tahini, 3 garlic cloves, 1/2 teaspoon salt, 1/2 teaspoon cumin, 4 tablespoons lemon juice, 1 cup of the cooking liquid and half the cooked chickpeas until smooth; thin with more liquid if needed.
6. For each serving, put one third of the bread in a bowl with 1/4 cup of the cooking liquid.
7. Add 1/2 crushed garlic clove, then add half of one third of the chickpeas.
8. Mix well, add some of the sauce, mix again, and pour into a serving bowl. Top with more chickpeas and more sauce.
9. Melt 1/2 tablespoon clarified butter and pour over the bowl. Top with the remaining chickpeas, toasted pine nuts, and a sprinkle of paprika.
10. Serve immediately.

Summarized from Middle Eats's video. Watch it for the details.

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GarlicLemonYoghurtBreadChickpeaTahiniPine nut