Photograph of the finished Fattet hummus

Middle East · Đậu gà bánh mì sữa chua Fatteh

Fattet hummus

40 min Hands-on time + 8 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chickpeas Chickpeas 9.9 oz
  • Photograph of Pita bread Pita bread 7.1 oz
  • Photograph of Unsweetened yogurt Unsweetened yogurt 1.1 lb
  • Photograph of Sesame sauce Sesame sauce 2.8 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Unsalted butter Unsalted butter 2.1 oz
  • Photograph of Pine nuts Pine nuts 1.1 oz
  • Photograph of Lime Lime 1
  • Photograph of Parsley Parsley 0.6 oz
  • Photograph of Ground cumin Ground cumin 0.1 oz
  • Photograph of Salt Salt 0.3 oz

Method

  1. 1 Soak chickpeas overnight, then simmer for 40 minutes until tender, reserving some of the cooking water.
  2. 2 Tear the pita bread into bite-sized pieces and bake at 200°C for 8 minutes until crispy.
  3. 3 Beat the yogurt with sesame paste, crushed garlic, lemon juice, and salt until smooth.
  4. 4 Roast pine nuts with butter for 3 minutes until golden brown and fragrant.
  5. 5 Arrange the crispy pita bread at the bottom of the bowl, pour in some hot bean broth, and then spread the chickpeas on top.
  6. 6 Cover with yogurt sauce, drizzle with pine nut butter, sprinkle with parsley and cumin powder, and eat immediately.
Start cooking