Photograph of the finished Fatteh hummus

Middle East · Bánh mì dầm xốt đậu gà bơ nâu

Fatteh hummus

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

What to get ready

  • Photograph of Pita bread Pita bread 6
  • Photograph of Chickpeas Chickpeas 1.6 lb
  • Photograph of Sesame tahini sauce Sesame tahini sauce 7.1 oz
  • Photograph of Unsweetened yogurt Unsweetened yogurt 1.1 lb
  • Photograph of Unsalted butter Unsalted butter 7.1 oz
  • Photograph of Pine nuts Pine nuts 4.9 oz
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Lime Lime 4
  • Photograph of Herbs Herbs 3.5 oz
  • Photograph of Red chilli powder Red chilli powder 0.7 oz

Method

  1. 1 Soak chickpeas for 8 hours, then simmer until tender, reserving a few whole beans to sprinkle on top.
  2. 2 Blend most of the chickpeas with tahini, garlic, and lemon until smooth and warm.
  3. 3 This version uses pureed chickpeas as its base, unlike the eggplant or shredded chicken versions.
  4. 4 Toast the pita bread until crispy, then crumble it and arrange a thick layer at the bottom of the bowl.
  5. 5 Scoop the chickpea puree over the top, then drizzle with the garlic yogurt.
  6. 6 Melt the butter until it turns brown and fragrant, then pour the hot butter over the roasted pine nuts and eat immediately.
Start cooking