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Fatteh Hummus
A classic Lebanese layered dish featuring crispy pita bread, tender chickpeas, and a creamy yogurt-tahini sauce, often enjoyed as a hearty breakfast or a light meal. The dish is finished with toasted pine nuts and a drizzle of spiced butter.
🧂 Ingredienti
- 2 400g cans Canned chickpeas
- 2 large Pita bread
- 400 g Plain yogurt
- 60 ml Tahini
- 2 cloves Garlic
- 30 ml Lemon juice
- 50 g Pine nuts
- 30 g Unsalted butter
- 1 teaspoon Cumin powder
- to taste Salt
- 60 ml Water
- 2 tablespoons Olive oil
👨🍳 Istruzioni
- 1
Prepare the pita bread: Preheat your oven to 180°C (350°F). Tear the pita bread into bite-sized pieces and spread them in a single layer on a baking sheet. Drizzle with olive oil and toss to coat. Bake for 10-15 minutes, or until golden brown and crisp. Watch carefully to prevent burning. Once toasted, remove from the oven and set aside.
⏱️ 15 minutes - 2
Warm the chickpeas: In a saucepan, combine the drained and rinsed chickpeas with the cumin powder and a pinch of salt. Add about 1/2 cup (120ml) of water or vegetable broth. Heat over medium heat for about 5-7 minutes, until the chickpeas are warmed through and have absorbed some of the flavor. Drain any excess liquid.
⏱️ 7 minutes - 3
Make the yogurt sauce: In a medium bowl, whisk together the yogurt, tahini, minced garlic, and lemon juice until smooth and creamy. If the sauce is too thick, gradually whisk in the cold water, a tablespoon at a time, until it reaches a pourable consistency. Season with salt to taste.
⏱️ 5 minutes - 4
Toast the pine nuts: In a small dry skillet over medium-low heat, toast the pine nuts, stirring frequently, until they are lightly golden and fragrant. This usually takes about 3-5 minutes. Remove from the skillet immediately to prevent burning and set aside.
⏱️ 5 minutes - 5
Melt the butter: In the same small skillet (no need to wash), melt the butter over medium heat. Once melted and lightly bubbling, remove from heat. You can optionally add a pinch of paprika or chili flakes for extra flavor and color.
⏱️ 2 minutes - 6
Assemble the Fatteh: In a large serving bowl or individual bowls, start with a layer of the toasted pita bread pieces. Spoon the warm chickpeas evenly over the pita. Generously pour the yogurt-tahini sauce over the chickpeas, ensuring it covers them well. Finally, sprinkle the toasted pine nuts over the top and drizzle with the melted butter.
⏱️ 3 minutes
💡 Consigli Professionali
- ✓For best results, serve immediately while the pita is still crisp and the chickpeas are warm.
- ✓The layers are essential for the texture and flavor experience of Fatteh.
- ✓This dish is a popular and satisfying option for breakfast, brunch, or a light lunch.
- ✓Adjust the garlic and lemon juice in the yogurt sauce to your personal preference.
✨ Idee per Varianti
Ispirazione per la tua versione di questa ricetta
- Add shredded or diced lamb shawarma for a heartier meal.
- Incorporate fried or roasted eggplant slices between the chickpea and yogurt layers.
- Garnish with fresh parsley or mint for added freshness.