Fattet Hummus Recipes

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FATTET HUMMUS



Fattet Hummus image

Chef May uses her homemade pita bread to make a layered breakfast dish with hummus, whole chickpeas, yogurt and pine nuts.

Provided by Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 14

Vegetable oil, for frying
2 pita breads
One 15-ounce can chickpeas, drained
3 garlic cloves
1/2 teaspoon chile powder, optional
1 tablespoon ground cumin
1 teaspoon flaky sea salt
Three 15-ounce cans chickpeas, drained
1/2 cup tahini
1 teaspoon garlic paste (from 2 cloves garlic)
Flaky sea salt
Juice of 1 lemon
1/4 cup ice water
1 cup plain yogurt

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.

CRISPY PITA WITH CHICKPEAS AND YOGURT (FATTET HUMMUS)



Crispy Pita with Chickpeas and Yogurt (Fattet Hummus) image

Typically eaten for breakfast, this creamy, crunchy dish also pairs well with savory dishes come dinnertime.

Provided by Kamal Mouzawak

Categories     Bon Appétit     Hummus     Yogurt     Chickpea     Garlic     Lunch     Appetizer     Cashew     Soy Free     Vegetarian     Breakfast     Dinner

Yield 4 servings

Number Of Ingredients 10

2 garlic cloves, divided
1 (15.5-oz.) can chickpeas, rinsed
2 Tbsp. plus 1/3 cup extra-virgin olive oil
Kosher salt
3 (8"-diameter) pitas, split in half, torn into 1" pieces
2 cups plain whole-milk yogurt (not Greek)
2 tsp. fresh lemon juice
6 Tbsp. unsalted butter
1/2 cup chopped cashews
Sumac (for serving; optional)

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.

FATTET HUMMUS



Fattet Hummus image

A number of popular Lebanese dishes which go under the name of fatta (see page 222) involve yogurt and a bed of soaked toasted or fried bread. This one is served for breakfast accompanied by scallions and green peppers cut into strips.

Yield serves 4-6

Number Of Ingredients 10

3/4 cup chickpeas, soaked in cold water overnight
Salt
2-2 1/2 cups Greek-style thick drained yogurt or plain whole-milk yogurt
3 cloves garlic, crushed
Pepper
2 pita breads
1-2 tablespoons dried mint leaves
3-4 tablespoons pine nuts
1 tablespoon butter or vegetable oil
Good pinch of ground chili pepper or flakes (optional)

Steps:

  • Drain the chickpeas and simmer in fresh water to cover until they are really very soft, usually well over an hour, adding salt only when they are nearly done.
  • Beat the yogurt with the garlic and pepper.
  • Open out the pita breads and leave them for a few minutes in a very hot oven, or turn them under the broiler until they are crisp and very lightly browned. Then break them up with your hands into the bottom of a serving dish. Pour the chickpeas and some of their cooking water over the bread, soaking it thoroughly, keeping out a few chickpeas to decorate the dish.
  • Pour the yogurt mixture over the chickpeas.
  • To garnish, crush the mint leaves over the top. Fry the pine nuts in the butter or oil until they are a light brown. Sprinkle these and the extra chickpeas over the yogurt. Some people like to sprinkle on hot ground chili pepper or chili flakes.
  • Serve at once, while the chickpeas are hot and the rest is lukewarm.
  • A Damascus version called tasseia has the chickpeas crushed with a pestle and mortar and mixed with 2-3 tablespoons tahina, the juice of 1/2 lemon, and 1 crushed garlic clove. You can put this in a blender with a little of the cooking liquor. Squeeze a little lemon juice in the chickpea water before sprinkling over the bread, spread the mashed chickpea cream over the top, and cover with yogurt, then garnish as before.
  • Instead of toasting the bread, some people like to cut it into triangles and deep-fry them in hot oil, then drain the pieces on paper towels and carry on as above.
  • An old version of this dish is made with lamb's trotters, which give a deliciously rich flavor and texture to the stock.

ABU HADI'S FATTET HUMMUS



Abu Hadi's Fattet Hummus image

Chickpea Fatteh. "The key to this deceptively simple dish is getting all the elements ready as quickly as possible. Abu Hadi's version of this popular Levantine dish is a little different from the typical Beirut one, reflecting his Damascus upbringing. I have taken some liberties with his recipe, such as heating the cumin and paprika in the butter, and adding olive oil. I'm sure Abu Hadi would forgive me; he likes to experiment with new flavors." Modified from a book I do not endorse for content except for the recipes, called Day of Honey by Annia Ciezadlo.

Provided by UmmBinat

Categories     Breakfast

Time 35m

Yield 2 generous servings, 2 serving(s)

Number Of Ingredients 12

garlic clove
1 teaspoon coarse sea salt (to taste)
2 teaspoons lemon juice (about 1/4 lemon)
1 1/2 tablespoons tahini
2 1/2 cups whole milk yogurt (I use Balkan)
olive oil, to fry pita bread
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons pine nuts
1/4 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon dried mint

Steps:

  • Rinse the chickpeas and rub them very lightly between your hands to remove as many of the skins as possible. (I pull off each one ahead of time for a love soft bite) Warm them in a small cooking pot with 1/4 inch water over very low heat. Add more water if necessary.
  • In a mortar, mash the garlic and salt together with a pestle until they make a smooth paste. Add the lemon juice and stir until you have a loose slurry. Set aside.
  • Take half of the lemon-garlic mixture and put it in a second bowl. Add the tahini and mix until smooth. Add the yogurt and whisk until fully combined. Set aside.
  • Fry the pita halves until just golden brown in a little olive oil. When they are cool enough to handle, break them into bite-sized pieces-roughly ½-inch squares or triangles. Set aside half of them. Layer the other half on the bottom of a serving bowl.
  • Pour the chickpeas with their cooking liquid into the bowl with the remaining lemon-garlic slurry. Mix them until coated thoroughly, mashing about half the beans with the pestle. Dump them in your serving bowl on top of the toasted bread. Top with the yogurt mixture.
  • Melt the butter in a small skillet over medium heat with the 1 tbs olive oil. Add the pine nuts and toast, shaking the pan so they cook evenly, until golden brown. Add the paprika and cumin and stir gently to coat. Dump the nuts on top of the yogurt and top with the remaining toasted bread. Garnish with dried mint.
  • Enjoy!

Nutrition Facts : Calories 422.6, Fat 33.8, SaturatedFat 12.2, Cholesterol 55.1, Sodium 1364.5, Carbohydrate 19.1, Fiber 1.6, Sugar 14.8, Protein 14

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