Lebanon / Main
Fattet hummus
Layers of fried pita, hot chickpeas and garlic yoghurt with browned butter and pine nuts.
Ingredients
- Chickpeas, soaked overnight400 g
- Pita bread3
- Thick yoghurt700 ml
- Tahini4 tbsp
- Garlic5 cloves
- Lemon1
- Ghee80 g
- Pine nuts60 g
- Parsley30 g
- Paprika1 tsp
- Oil for frying200 ml
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Boil the chickpeas in unsalted water for ninety minutes, until completely soft, and keep the water.
Tear the pitas into two-finger pieces and fry them in oil to a golden crisp.
Whisk the yoghurt with the tahini, crushed garlic, lemon juice and salt until smooth.
Let the yoghurt mixture down with a couple of spoons of the chickpea water to the body of thick cream.
Fry the pine nuts in the ghee until golden and take them off the heat.
Spread the fried bread in a dish and top it with the hot chickpeas and a spoon of their liquid.
Pour over the yoghurt, spoon on the butter and nuts, dust with paprika and parsley and serve at once.
