Name: Chickpeas and Toasted Bread with Yogurt-Tahini Sauce (Fattet Hummus)
Yield: Serves 4 to 6
Ingredients: 3 cups (600 g) precooked chickpeas, preferably not canned; 3 tablespoons fresh lemon juice, or to taste; 3 to 4 stale pita breads, preferably whole-grain; 2 to 3 slices stale multigrain bread, diced, or barley paximadia; 1 teaspoon ground turmeric; Salt; ¼ cup (25 g) pine nuts, toasted; Good, fruity olive oil, for drizzling; Dried oregano, mint, or any dried or fresh herb you like; ¼ cup (60 ml) olive oil; 3 cloves garlic, minced; 1 to 2 teaspoons Maraş pepper or a good pinch of crushed red pepper flakes, to taste; 1½ cups (360 ml) chickpea cooking broth, or ½ cup (120 ml) white wine and 1 cup (240 ml) vegetable stock or water, plus more as needed; 1 or 2 lemons, quartered; 1 clove garlic, minced; ½ to 1 teaspoon ground cumin; ⅔ cup (160 ml) tahini; 1½ cups (275 g) Greek-style yogurt; Maraş pepper or crushed red pepper flakes, for sprinkling

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Mediterranean Vegetarian Feasts

By Aglaia Kremezi

Published 2014

About

Fattet Hummus is “one of the many exquisite Arabic dishes that revolve around day-old bread,” writes Annia Ciezadlo in Day of Honey. Fattet means “crushed” or “crumb” and refers to the bread pieces that form the base of several ingeniously delicious and frugal dishes. Pieces of stale pita are given new life when toasted. Spread on a platter, they absorb the juices of the chickpeas (hummus in Arabic) and complement their earthy flavor. Meat, poultry, fried or stuffed egg