Fattet hummus is a layered dish traditionally eaten for breakfast. With each spoonful you taste the crunch of the bread, the warm earthiness of the chickpeas, the tangy cool yogurt and the sweet richness of the nuts. It’s a perfect parfait of flavors and textures.
MAKES: 6 servings
INGREDIENTS:
- 2 cups cooked chickpeas, rinsed and drained if canned
- 2 cups full-fat yogurt
- 3 tbsp tahini
- 3 cloves garlic, mashed
- juice of 1 lemon
- 2 cups pita croutons
- ½ cup toasted chopped pistachios
- ½ cup toasted slivered almonds
- ½ cup toasted pine nuts
INSTRUCTIONS:
- In a saucepan, heat the chickpeas over medium heat and set aside, keeping warm.
- To make the sauce, put in a bowl the yogurt, tahini and half of the garlic. Mix well until creamy and set aside. mix the remaining garlic with the lemon juice to make a dressing and set aside.
- In 6 individual small clear glass bowls, place a layer of the pita croutons in the bottom and drizzle a little of the garlic-lemon dressing on top.
- Drain and spoon some hot chickpeas on the crispy bread layer. Next, pour on the prepared yogurt sauce. garnish with all of the nuts or pick one you especially like. Serve immediately.
PITA CROUTONS:
- 2 large pita breads
- ½ cup peanut oil
- Split the pitas and pull apart to make 4 rounds. Cut up into small squares. Heat the peanut oil (not too hot) in a large frying pan. Fry half the amount of bread until golden and crisp. Remove and drain on absorbent paper. Fry the second batch the same way. Store any extras in sealed bags and keep in the freezer for future use.
