A Dish That Proves Great Food Doesn't Need Much | Fattet Hummus
Some of the most memorable meals aren't built around expensive ingredients, they're built around the staples that have filled our pantries for generations. Fattet hummus is one of those dishes. It combines chickpeas, yogurt, tahini, and crunchy old bread into a breakfast that's far greater than the sum of its parts. I love the simple things and this is by far the most exemplary dish that shows how 4 basic ingredients can be transformed into something not just tasty but beautiful as well.
Fattet Hummus:
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Ingredients:
1 cup Dried Chickpeas
1/4 cup Chickpea water
2-3 loaves Pita Bread
Neutral Oil (for Frying)
3 cups Yogurt
2 - 3 Garlic Cloves
1 Lemon
1/3 - 1/2 cup Tahini
Salt to taste
1/4 cup Pine nuts (optional)
Cumin (garnish)
Aleppo Pepper (garnish)
Sumac (garnish)
Fresh Parsley (garnish)
Instructions:
Starting with the chickpeas, measure out 1 cup of dried chickpeas and submerge in water overnight. Strain them and then place in a medium pot with about 6 cups of water and bring to a boil. Cover and simmer for 60-75 minutes until soft and tender. Reserve 1/4 cup of the boiled water and strain the rest. You can save the water to use as stock or to water your plants as well. Once strained, set aside to cool.
Rip your pita into small pieces. I like to separate the two halves so the chips are very thin. Place a small pot on high heat and add enough neutral oil so it’s about a half inch deep. Bring it to 350F and add the ripped pita. Let it fry for about 1-2 minutes until golden and crispy. Then remove and place on a tray lined with paper towel to absorb any excess oil. Work in batches until all the bread has been fried.
For the sauce, add 3 cups yogurt, 1/3 to 1/2 cup of tahini, 2-3 minced garlic cloves, the juice of 1 lemon, the reserved chickpea water, and salt to taste all to a mixing bowl. Whisk until you have a nice smooth consistency.
Assemble the dish by layering the pita chips and chickpeas together. The spoon the yogurt sauce until the entire dish is completely covered.
Optionally you can pan fry some pine nuts in a bit of our frying oil and immediately drop it all over the fatteh while it’s hot.
Then garnish with fresh parsley, cumin, Aleppo pepper, and sumac and enjoy.