This Middle Eastern Fattet Hummus recipe is a healthy and nutritious brunch with a creamy texture. It is a popular meal in Jordan, Palestine, Lebanon, and Syria. It is mostly composed of toasted pita chips, covered with a mixture of yogurt and garlicky Hummus topped with a sprinkle of toasted pine nuts. Fattet Hummus is loaded with potassium, iron, and zinc so it can be the best choice for weekend breakfasts. it can also be a great vegetarian brunch.
This super versatile dish has simple ingredients, and it is easy to make. Since the main part is layering, you can prepare all the ingredients ready before assembling. So, fry your pita bread, mix the yogurt and tahini and drain the chickpeas first. You can give the Fattet Hummus a pretty look by garnishing it with sticky-sweet pomegranates and parsley. It should be served warm; otherwise, the pita bread will get soggy. Serve your Fattet Hummus as soon as it gets ready!
Soak the chickpeas in water at room temperature overnight or at least for 4 hours. Then rinse it well under running water several times. To cook chickpeas, cover them with two times their volume of cold fresh water and bring to a boil. Then, lower the heat to medium and let it simmer until tender. In the end, add cumin.
Bring together all the Hummus ingredients, including cooked chickpeas, lemon juice, garlic, and salt. Mix them in the food processor until you get a smooth dip. Add more salt, lemon, or garlic to taste. If you feel your Hummus dip seems too thick, you can add a dash of chickpea water and mix.
Pour the Buffalo Two layers Yoghurt into a large glass mixing bowl. Add the tahini, lemon juice, and a pinch of salt. Mix them well together until it gets even. Bring water to a rolling boil in a pot and put the bowl on top. Whisk the yogurt mixture constantly as it warms up. You should whisk the yogurt mixture the whole time and make sure it does not come to a boil.
The important tip is just to warm it up. It also helps the flavors blend well together. Again, if the yogurt mixture seems too thick, add a little chickpea water. The final yogurt sauce should have a soupy consistency. Add salt and white pepper.
Brush the pita bread with melted Dairy Butter, toast it in a hot oven. Then, break it into bite-sized pieces by hand. Or you can just cut it into bite-size pieces and shallow-fry them in a frying pan with butter.
Add three tablespoons of olive oil to your pan and heat it. Then add your pine nuts and sauté until they turn golden.
Now it’s time to assemble the plate of Fattet Hummus. Take a deep serving platter, spread the toasted pita bread in a layer first. Drizzle some chickpea water to soften the bread. Now, spread a layer of Hummus over the pita bread, then a layer of the yogurt mixture. Garnish with toasted pine nuts, pomegranate seeds, and chopped parsley. serve it warm and enjoy.