Fattet Hummus

Name: Fattet Hummus
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 2 large pita breads, torn into bite-sized pieces; 2 cans chickpeas, rinsed and drained; 2 cups Greek yogurt; 3 cloves garlic, minced; 1/4 cup tahini; 3 tbsp lemon juice; 1/4 cup pine nuts; 2 tbsp butter; 2 tbsp fresh parsley, chopped; 1 tsp paprika; Salt to taste

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Fatteh is a family of dishes built on a base of toasted or stale bread. This version, Fattet Hummus, is a celebration of textures and temperatures. Layers of crispy pita chips, warm chickpeas, creamy garlic yogurt, and a nutty tahini sauce come together to create a comforting and impressive meal, often enjoyed for breakfast or lunch.

speichern

A bowl showing layers of yogurt, chickpeas, and crispy pita, topped with pine nuts and parsley

Prep Time20 min

Cook Time10 min

Servings4 servings

Equipment

Baking sheetSkilletMixing bowls

Ingredients

2 large pita breads, torn into bite-sized pieces2 cans chickpeas, rinsed and drained2 cups Greek yogurt3 cloves garlic, minced1/4 cup tahini3 tbsp lemon juice1/4 cup pine nuts2 tbsp butter2 tbsp fresh parsley, chopped1 tsp paprika Salt to taste

Instructions

1
Preheat oven to 180°C (350°F). Spread the pita pieces on a baking sheet and toast for 10-15 minutes until golden and crispy.
2
In a small bowl, mix the Greek yogurt with half of the minced garlic and a pinch of salt.
3
In another bowl, whisk together the tahini, lemon juice, and 1/4 cup of warm water until you have a smooth, pourable sauce. Season with salt.
4
Heat the chickpeas gently in a saucepan or microwave until warm.
5
To assemble, place the crispy pita chips at the bottom of a serving dish. Top with the warm chickpeas. Spoon the garlic yogurt over the chickpeas, then drizzle with the tahini sauce. In a small skillet, melt the butter and fry the remaining garlic and pine nuts until golden. Pour this over the fatteh, sprinkle with paprika and parsley, and serve immediately.