36min 4 ppl
Fattet Hummus (Chickpea Fatteh with Yoghurt and Pita)
50 minutes
4 people
Medium31–60 min or 7–12 steps
50 min · 7 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 15g
Carbs 38g
Fats 24g
About this dish
Layers of crisp fried pitta and warm chickpeas are covered in a garlicky tahini yoghurt sauce and finished with toasted pine nuts and cumin-spiced butter, a vegetarian take on the classic fatteh.
Allergy Info
Dairy, Gluten, Sesame, Tree Nuts
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Garlic clovescrushed2
- Flat-leaf parsleychopped, to garnish5 g
Dairy & Eggs
- Full-Fat Plain Yogurt500 g
- Unsalted butter30 g
Tins & Jars
- Chickpeasdrained, two 240 g tins480 g
Dried Goods
- Pitta breadtorn into pieces3
- Pine nuts30 g
Spices & Seasonings
- Fine sea salt1 tsp
- Ground Cumin0.5 tsp
Oils & Condiments
- Tahini1 tbsp
- Lemon juice1 tbsp
- Vegetable Oilfor frying the pitta100 ml
Utensils
- Saucepan
- Frying pan
- Small saucepan
- Mixing bowl
- Chopping board
- Sharp knife
Method
1
Warm the chickpeas in a saucepan with a splash of water until heated through.
Approx. 8 minutes
2
Tear the pitta bread into pieces and fry in the vegetable oil until golden and crisp, then drain on kitchen paper.
Approx. 15 minutes
3
Toast the pine nuts in a dry frying pan until golden, stirring constantly.
Approx. 4 minutes
4
Whisk the yoghurt with the crushed garlic, tahini, lemon juice and fine sea salt to make the sauce.
Approx. 6 minutes
5
Melt the unsalted butter in a small saucepan and stir in the ground cumin.
Approx. 4 minutes
6
Layer the crisp pitta in a serving dish, top with the warm chickpeas, then spoon over the garlic yoghurt sauce.
Approx. 8 minutes
7
Drizzle with the cumin butter and scatter with the toasted pine nuts and chopped parsley to serve.
Approx. 5 minutes
