Fatayer bi Hummus

• Bread dough as for lahma bi ajeen
• 250 g (8 oz) chick peas

Soak the chick peas for a few hours. Boil in fresh water until tender, adding salt towards the end of the cooking. Drain and let them dry.

Divide the dough into 20 small lumps, flatten them out or roll out thinly on a floured board and cut into rounds with a pastry cutter. Place on greased trays, press a handful of chick peas in each and bake in a modera