Fattet Hummus

‪@TheLebanesePlate‬


Ingredients
2 tablespoons olive oil
2 rounds of Lebanese pita bread
1 - 2 teaspoons zataar
1 tablespoon ghee
1/4 cup pine nuts, toasted
1/4 cup slivered almonds, toasted
1/2 tsp aleppo pepper
1.5 cups dry chickpeas*
1 tsp baking soda
1/4 teaspoon cinnamon
1/2 teaspoon cumin
1 tbsp tahini
Salt & Pepper
Handful of fresh parsley leaves, chopped
Pomegranate seeds

Yoghurt Sauce
2 cup plain yoghurt
1/2 cup water
2 cloves garlic, crushed
1 tablespoon tahini paste
pinch of cumin

Method
Begin by soaking dry chickpeas overnight in plenty of water to cover and baking soda. The following day, rinse chickpeas and place in a large saucepan and cover with fresh water. Cook chickpeas for approximately one hour until they are tender.
While chickpeas cook, toast bread: Preheat oven to 200ºC. Cut up bread into small pieces and place on an oven tray. Drizzle a little olive oil onto bread and sprinkle with the zataar. Place in oven for 2 - 5 minutes until bread crisps up and becomes golden. Be careful not to burn bread! Set aside.
Toast nuts: In a frypan over medium heat, melt ghee and add almonds & pine nuts. As they begin to change colour (this will only take a couple of minutes) add aleppo pepper. Remove from heat. Set aside.
Prepare the yoghurt sauce: In a medium bowl combine yoghurt, water, garlic, tahini and cumin. Mix well. Refrigerate until needed.
Once chickpeas are cooked, in a large bowl, add about 3/4 of cooked chickpeas with 1/2 cup of cooking liquid, cumin, cinnamon and tahini. Mash. Now add remaining chickpeas and another 1/4 cup of cooking liquid. Mix to combine. Season to taste with salt & pepper.
To serve: You can serve this dish in one big platter or as individual servings. Start with a layer of crispy bread, top with the chickpeas, followed by the yoghurt sauce and a good scatter of the toasted nuts, freshly chopped parsley & pomegranate seeds. You will want to serve this immediately before bread becomes soggy.

*NOTE: alternatively, you can use 2 x 400g cans of chickpeas. Heat chickpeas in their liquid until warm and then continue with steps as above.
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