Fattet Hummus | Fatteh ~ Chickpea Yogurt Casserole
Servings 4
Ingredients
- 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
FOR TOPPING
- Arils of one small pomegranate
- 1 tbsp dry parsley refer notes
- 1 tbsp olive oil
- 1 tbsp pine nuts
Instructions
- 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.
Notes
If you have fresh parsley, you can use that as topping.
This dish doesn't keep well, so it is best to eat it as soon as it is prepared.