A delicious Arab casserole with chickpeas and yogurt, completed with some crisp pita chips…
I start off this post feeling absolutely grateful for everything that is happening on the blog. I am elated regarding the response received to the last three posts on the blog related to getting the kitchen ready for Ramadan. I wasn’t actually expecting it to be really read. As I keep saying, I am struggling to put forward content on the blog, which isn’t helpful with the way the numbers on the blog fluctuates. You Tube and Instagram reels are so much in demand, yet I am not able to wrap my head around investing time and effort in making videos. Yes, I have a You Tube channel, but it hardly has any contents. I am not someone who likes my phone peaking into my cooking scenes. It makes me feel very uncomfortable. Yet, I know I have to push myself to do at least little by little, to keep myself in the game.
Nobody wants to read these days. That is where the response to those posts felt really surreal. It took me hours to do the post, dig up in between the 1600+ recipes on the blog to pick and choose what suits the vibe of Ramadan. I always keep emphasizing, Ramadan is not about eating. But I feel that if you plan your meals ahead and keep it simple, it helps to tide through the month smoothly, with no time waste and enough emphasis on the actual importance of the month. May the Almighty keep us focused and steadfast…
I am doing the second week of the Blogging Marathon #132 and the theme is “Fast Dinners Under 30 minutes”. If you actually know me, you will wonder if I am actually the blogger behind this whole fiasco, since I literally don’t like to cook. Given a chance, I would order in but that isn’t the best option for the waistline or the baseline. The blog is already having a lot of quick fix dinner ideas if you really want to check out. In fact, I even have a category called “Under 30 minutes“, which includes all sorts of ideas I could gather. Naturally, I had to pick this theme and make this dish called “Fattet Hummus”, which is actually an any-time food in the Arab world.
Also called as “Fatteh”, this dish has its origins from Egypt, Syria, Jordan, Lebanon and Palestine. “Hummus” is basically the Arabic word for chickpeas, and the dish itself has so many ways of making it. This is just one basic way that I am sharing, which is the easiest too. The dish is simply layered with cooked chickpeas – in some cases, the chickpeas are slightly smashed before adding in, which you can do if that is what you like -, a garlicky yogurt and tahini mixture, and then with a range of toppings that include pita chips. You can deep fry the chips, but I have chosen to bake it, and what more, that baking even comes within the 30 minute range. It is healthier too… The toppings that go are totally upto your choice, but don’t skimp on the pine nuts fried in olive oil or ghee. I would’ve loved to top with freshly chopped parsley, since that would have added way more color and flavor, but I didn’t want to let the bunch go waste. Usually this dish is eaten as breakfast or appetizer, but I feel it is so filling that you don’t need anything else to go with it when had for dinner… Off to this recipe…
Fattet Hummus | Fatteh ~ Chickpea Yogurt Casserole
- 2 cans chickpeas 400 gm each, drained
- 1 large pita bread cut into triangles
- Salt and pepper to taste
- Olive oil to brush
- 2 1/4 cup thick yogurt
- 1/4 cup tahini paste
- 3 cloves garlic grated
- Juice of one lemon
- 1 tsp cumin powder
- Arils of one small pomegranate
- 1 tbsp dry parsley refer notes
- 1 tbsp olive oil
- 1 tbsp pine nuts
- Preheat oven to 180 degrees. In a flat tray, spread the pita bread. Sprinkle salt and pepper and brush some olive oil. If you have oil spray, you can use it.
- Bake for 8 minutes. Grill for one minute or just till the color changes to golden brown. Take out of the oven.
- Meanwhile, put the drained chickpeas into the bottom of a casserole dish.
- Whisk together the yogurt, tahini, garlic, cumin, lemon juice, salt and pepper to taste till nice and smooth.
- Spread on top of the yogurt and allow it to rest for five minutes.
- Sprinkle the pomegranate arils on top. Dust the dried parsley as well.
- Fry the pine nuts in the olive oil and drizzle over.
- Top with the pita bread and serve immediately.