Fatteh Hummus - Chickpeas with garlic yoghurt spiked with a dash of tahini sitting on a bed of crispy toasted pita and topped with fried pine nuts.
Prep Time25 minutesmins
Cook Time20 minutesmins
Total Time45 minutesmins
Course: Breakfast
Cuisine: arabic, lebanese, middle eastern
Keyword: fatteh hummus
Servings: 3people
Calories:
Author: Famidha Ashraf
Ingredients
For the yoghurt sauce
1teaspoontahinioptional but recommended
1garlic cloveminced
1½cupyoghurtwhisked
1pinchcumin powder or sumac
salt to taste
For the Fatteh layers
2pita breadtorn and toasted
1cupboiled chickpeassee notes
300gramsboneless chickencooked and shredded (optional, add more chickpeas if you are not using chicken)
For the garnish
1tablespoonpine nuts or slivered almonds
1 to 2tablespoonsolive oil
fresh parsleychopped finely
Instructions
Prepare the yoghurt sauce
Add all the sauce ingredients (tahini, garlic, yoghurt, cumin and salt) to a bowl and whisk until smooth with a fork or small hand whisk. Taste and adjust as per your liking.
Prepare the pita chips
Split and tear 2 pita bread into small pieces and then toast on the stove or oven until crispy brown. You may just use your hands and tear up but if you are like me and want even looking neat pieces, then use a scissor. I shared a video on Instagram that you can watch on highlights - Prep Pita.
Prep the chicken (optional)
If you plan not to use chicken then increase the chickpeas quantity. You may pan-roast the chicken breasts or boil them in water with some whole spices. Whichever method you do, ensure to shred them with your hands. You may also use any leftover chicken kebabs, rotisserie chicken, etc.
Assemble the Fatteh
Spread the crispy toasted pita pieces in the base of a bowl or casserole.
Warm up the chickpeas (you may pan roast just before assembling) and spoon them over the crispy toasted pita pieces.
Place the shredded chicken pieces covering the chickpeas. Pour the prepared yoghurt sauce all over the top.
Sprinkle some parsley and cumin powder or sumac.
Fry the pine nuts or chopped up almonds in olive oil and pour it over the top along with the oil. Serve immediately.
Notes
Chickpeas: You may use ⅔ cup dried chickpeas, soaked overnight, boiled with salt and drained. If using canned, then drain and boil in freshwater just to warm up and soften further.Optional favouring ideas:
You may lightly roast the chickpeas with zaatar in some olive oil.
You may add some sumac to the yoghurt sauce.
You may add sumac and lightly roast the shredded chicken