Chickpea and Hummus Fatteh

Chickpea Hummus Fatteh

A rich and creamy Middle Eastern dish made with layers of crispy pita, hummus, tender chickpeas, and a garlicky yogurt-tahini sauce.

Ingredients:

For the Chickpeas:

• 1 can chickpeas, drained (reserve some of the liquid)

• Water (for boiling)

For the Yogurt-Tahini Sauce:

• 2 garlic cloves, grated

• 2 tablespoons lemon juice

• 4 heaping tablespoons yogurt (Desi, Arabic, or Greek)

• ¼ cup tahini

• A pinch of salt

• A few tablespoons of reserved chickpea water (to thin the sauce)

For Assembly:

• Leftover creamed hummus from the easy shortcut hummus recipe (about 1 cup)

• 1 pita bread, cut into squares

• Oil for frying

• Paprika, for garnish

• Chopped parsley, for garnish

• Fried halved nuts (almonds or pine nuts), for garnish

Instructions:

1. Prepare the Chickpeas:

   • Drain the chickpeas and reserve some of the liquid from the can.

   • In a pot, bring water to a boil and add the chickpeas.

   • Boil for 5 minutes, then drain and set aside.

2. Make the Yogurt-Tahini Sauce:

   • In a bowl, whisk together garlic, lemon juice, yogurt, tahini, and salt until smooth.

   • Add a bit of the reserved chickpea water to loosen the mixture slightly.

   • Set aside.

3. Fry the Pita Bread:

   • Heat oil in a pan and fry the pita squares until golden and crispy.

   • Drain on a paper towel.

4. Assemble the Fatteh:

   • In a large serving plate, spread a layer of fried pita at the bottom.

   • Add the boiled chickpeas over the pita.

   • Spoon 1 cup of creamed hummus over the chickpeas.

   • Pour the yogurt-tahini sauce on top and mix everything together gently.

   • Spread another layer of hummus on top.

   • Drizzle more yogurt-tahini sauce over the hummus.

5. Garnish and Serve:

   • Top with extra chickpeas.

   • Sprinkle paprika for color.

   • Add a handful of chopped parsley.

   • Finish with fried nuts for crunch.

6. Enjoy!

   • Serve immediately while the pita is crispy and the flavors are fresh.