Ariel Rosenthal, Orly Peli-Bronshtein, Dan Alexander

Fattet Hummus

Name: Fattet Hummus (Crispy Pita Layered with Chickpeas, Yogurt, and Tahini)
Yield: Serves 4 to 6
Cuisine: Syrian
Ingredients: 3 cups (750 grams) Cooked Chickpeas for Salads and Stews, plus 1 cup (235 milliliters) chickpea cooking liquid; 24 2-inch (5 centimeter) strips of either Saj Pita (page 318) or Pita Pockets; Salt and freshly ground pepper, to taste; 3 tablespoons almond slivers; ⅔ teaspoon ground cumin; 2 tablespoons pine nuts; 3 tablespoons olive oil; 2 tablespoons (30 grams) melted butter; 1 teaspoon paprika; 2 garlic cloves, crushed; 3 cups (750 grams) plain whole-milk yogurt; Chopped mint leaves; Juice of ½ lemon; 2 tablespoons raw tahini

Crispy Pita Layered with Chickpeas, Yogurt, and Tahini

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

On the Hummus Route

By Ariel Rosenthal , Orly Peli-Bronshtein and Dan Alexander

Published 2019

About

The meaning of the word fa-ta in Arabic means “crumbled bread,” but here it refers to the pita chips in this Arab bread pudding. This dish makes the best use of beloved ingredients – pita, chickpeas, tahini, and yogurt – and is good for breakfast or brunch.

Ingredients

24 2-inch (5 centimeter) strips of either Saj Pita (page 318) or Pita Pockets

Asia
Africa
Syria
Israel
Egypt
Starter
Breakfast
Vegetarian
Brunch
Mediterranean

Method

To prepare the pita chips, preheat the oven to 370°F (190°C) and line a baking sheet with parchment paper.
Spread the pita chips in an even layer on the prepared baking sheet, drizzle on olive oil, season with cumin, paprika, salt, and pepper, and toss