Hummus Fatteh is often eaten for breakfast, while it also makes for a simple meal or an appetiser.
Hummus Fatteh is simple and easy to make. It’s a delicious and healthy Middle Eastern savoury bread pudding. It is made with a combination of crispy pita (or flatbread), chickpeas, hummus, herbs, tahini (a Middle Eastern sesame seed paste), yoghurt, and olive oil. The ingredients together render a melange of textures and flavours, from crispy and tangy to creamy and savoury. There are different varieties of Hummus Fatteh, but the basic ingredients are more or less the same across all versions.
How Hummus Is Made
Hummus is a well-known Middle Eastern spread or dip, which is made with cooked and mashed chickpeas, mixed with lemon juice, tahini, and garlic, and garnished with olive oil, fresh parsley, and pepper or any other ingredients, depending on taste preference.
Origin Of Hummus Fatteh
Hummus Fatteh is said to be originally from Palestine and is by and large considered part of Levantine cuisine. It is often served during Ramadan, or as breakfast, primarily brunch, but can also be eaten for lunch or dinner. Fatteh in Arabic means to tear or crumble or crush. Although in Fatteh, Hummus Fatteh is the most well-known preparation, Fatteh can also be made with fried eggplant or chicken.
1. ½ kg chickpeas
2. 3-4 cups yoghurt
3. 5 tsps tahini
4. 4. 2 loaves of pita
5. 4 garlic cloves
6. 2 tbsps lemon juice
7. 2 tbsps pine nuts
8. 2 tbsps butter or ghee
9. Salt, to taste
10. 1 tsp paprika
11. 1 tsp cumin
1. Wash the chickpeas well
2. Put the chickpeas in a bowl of water, add salt, pepper, and cumin, and boil on high heat for 30 minutes
3. Once the chickpeas are soft, drain it, and after draining the chickpeas keep the water aside to be used later
4. Cut the pita bread into medium sized pieces
5. Add 1 tablespoon olive oil, ¼ teaspoon salt, and a little bit of pepper. Mix everything well and place on a baking sheet
6. Bake it for 10-12 minutes until browned
7. Cut the pita bread into medium sized pieces and deep fry in a pan of olive oil for 5-10 seconds
8. For the sauce, blend together the yoghurt, tahini, garlic, ½ teaspoon salt, ½ teaspoon cumin, and 3 tablespoons of lemon juice. Ensure the combination is semi-liquid
9. To plate the Hummus Fatteh, put about ¼ of the pita bread in a bowl and add a ⅓-¼ cup of the chickpea liquid. Crush ½ a clove of garlic and add to a bowl of ⅓ chickpeas, mix, add Hummus sauce, and mix.
10. Place the above mixture in a bowl, add some more chickpeas and sauce. Pour 2 to 3 teaspoons of ghee or melted butter and put some more chickpeas
11. Roast the pine nuts and add, sprinkle some paprika, and serve
12. For the garnishing of the Hummus Fatteh, instead of using pine nuts, you can also use chopped roasted almonds or even pomegranate.