Crispy Pita With Chickpeas And Yogurt Fattet Hummus Recipes

CRISPY PITA WITH CHICKPEAS AND YOGURT (FATTET HUMMUS)

Steps:

• Preheat oven to 350°F. Smash 1 garlic clove with the side of a chef's knife and combine in a medium saucepan with chickpeas and 2 Tbsp. oil. Pour in cold water to cover chickpeas. Season with salt and bring just barely to a simmer. As soon as you see bubbles, remove pan from heat and set aside.
• Spread out pitas on a rimmed baking sheet. Drizzle with remaining 1/3 cup oil and toss to coat; season with salt. Bake, tossing halfway through, until golden brown and crisp, 8-10 minutes. Remove pita chips from oven and set aside.
• Finely grate remaining garlic into a small bowl. Add yogurt and lemon juice and mix well to combine; season with salt.
• Melt butter in a small skillet over medium heat. Add cashews and cook, stirring, until nuts and butter are golden brown, about 5 minutes.
• Divide pita chips among bowls and scoop some lemon yogurt over. Drain chickpeas and divide evenly among bowls, then spoon over some of the toasted cashews and brown butter. Sprinkle with sumac just before serving if desired.

CHICKPEA SHAWARMA PITAS WITH HUMMUS-DILL DRESSING

Steps:

• For the chickpeas: Preheat the oven to 425 degrees F. Combine the chickpeas, olive oil, cumin, coriander, paprika, cayenne pepper, cinnamon and a pinch each of salt and pepper in a large bowl. Toss to coat.
• Spread on a rimmed baking sheet and roast until browned and slightly crispy, 25 to 30 minutes.
• Wrap the pitas in foil and place in the oven for the last 2 minutes of cooking to warm.
• For the hummus-dill dressing: Meanwhile, whisk together the hummus, lemon juice, dill and garlic. Thin with water, if needed, for desired consistency.
• For serving: Divide the cucumber, lettuce, tomato and red onion among the pitas and top with chickpeas. Drizzle with hummus dressing, wrap pitas around the filling and serve.

FATTET HUMMUS

Steps:

• For the crispy pita: Pour enough vegetable oil in a large heavy-bottomed pot to measure about 1-inch deep and heat to 350 degrees F over medium-high heat. Cut the pita bread into large 1 1/2-inch squares. Fry the bread in the hot oil until golden and crunchy. Transfer to a paper towel-lined plate to drain.
• For the chickpea broth: Add 1 can drained chickpeas to a large pot. Cover with 3 cups water, then add the garlic, chile powder, cumin and 1 teaspoon salt. Bring to a boil and turn off the heat.
• For the hummus: Combine the 3 cans drained chickpeas in a food processor with the tahini, garlic paste, 2 teaspoons salt and the lemon juice. Blend until just combined. With the food processor on, drizzle in the ice water until blended and smooth. Remove 1 1/2 cups of the hummus to an air-tight container and store in the refrigerator for up to a week. Add the yogurt to the food processor with the remaining hummus and blend until smooth.
• To assemble: Put the fried pita in the bottom of a 2-quart serving dish and pour over about 1 cup of the hummus cooking liquid, half of the whole chickpeas, all the yogurt-hummus mixture. Spread it in an even layer, then sprinkle on the remaining whole chickpeas (discard the garlic cloves).
• Heat the ghee and olive oil in a medium skillet over medium heat. Add the pine nuts and fry until golden brown, 1 to 2 minutes. Top the hummus with the pine nuts and oil, then sprinkle with about 1/4 cup pomegranate seeds, some parsley leaves and chile pepper.