Name: Warm hummus with toasted bread and pine nuts (Fattet hummus)
Yield: Serves six for breakfast or as a side for lunch or supper
Cuisine: Palestinian
Ingredients: 90 ml olive oil; 3 pitas (shop-bought or for homemade), torn into roughly 2–3cm pieces (200g); 10 g parsley leaves, finely chopped; 1½ tsp ground cumin; 250 g dried chickpeas, soaked overnight in double their volume of water and 1 tsp bicarbonate of soda (or 600 g cooked chickpeas – the best part of 3 tins); 2 lemons: finely grate the zest of 1 (to get 1 tsp), then squeeze both to get 60ml juice; ½ tsp sumac; ¼ tsp bicarbonate of soda (you don’t need this if you are starting with tinned chickpeas); ¼ tsp paprika; Salt; 150 g tahini; 200 g Greek-style yoghurt; 5 garlic cloves, 4 peeled and left whole, 1 crushed; 60 g pine nuts, lightly toasted

Preparation info

Serves
six
for breakfast or as a side for lunch or supper

Difficulty
Easy

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

Fatteh roughly translates as ‘crushed’ or ‘crumbled’. It refers to a group of dishes where chunks of flatbread (either stale bread in need of using up, or fresh) are layered in a dish with various toppings. Fattet hummus, where the layers are chickpea, tahini and yoghurt-based, feels like a sort of savoury chickpea ‘bread pudding’. It’s warm, comforting, hearty and rich and can be eaten for breakfast, lunch or supper.

Dried vs. tinned chickpeas: Instructions are given for dri