Name: Hummus Casserole (Fattit Hummus)
Yield: Serves 8–10
Cuisine: Middle Eastern
Ingredients: 1 small onion, chopped; ¼ teaspoon salt; ¼ pound (120 grams) lean ground beef or lamb; ¼ teaspoon black pepper; Ground red pepper or sumac and cumin, for garnish; A handful of cooked chickpeas, for garnish; 2 tablespoon pine nuts; ½ cup (140 grams) yogurt; 1 tablespoon parsley, finely chopped; One quantity Hummus Bil T’heena, along with the reserved chickpea cooking liquid; 2–3 cups (100–200 grams) toasted Khubz Kmaj or store-bought Arabic bread, torn into pieces; ⅛ teaspoon ground nutmeg; 4 tablespoon extra virgin olive oil; ¼ teaspoon ground cardamom; ½ teaspoon ground allspice

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

About

This recipe takes the standard Hummus Bil T’heena recipe a step further, making a full meal out of it. It makes excellent use of leftover bread. It differs from the Lebanese dish of the same name in that the chickpeas are not left whole. Canned chickpeas may be used instead of dried ones, though the resulting texture is never as good.