Chickpea (hummus) Fatteh, a Lebanese and Middle Eastern dish has been made since ancient times and continues to be a favourite throughout the middle east. Hummus, in Arabic, is chickpeas, part of the legume family which provides an array of health benefits. Back in Lebanon Fateh was my popular childhood breakfast dish. Here in Australia, I have it at any time of the day. This along with the chicken Fatteh are my favourite.
Layers of chickpeas and crispy bread in a garlic yogurt and tahini sauce are as delicious as it sounds. And if you love the combination of tahini and yogurt, then you will fall in love with my lentil and herb baked cauliflower.
Fatteh is so easy to prepare, popular as a starter, and a delicious meal for vegetarians. You can serve it individually or in a large platter where everyone shares.
- 2 x 400 gram can chickpeas
- 4 tablespoon ghee or oil for deep frying (see cook’s note)
- 2 large pocket Arabic bread- cut into 2-3 cm squares
- 2 garlic cloves crushed
- 1 kg natural greek style yogurt
- 3 tablespoons tahini (hulled)
- 4-5 tablespoons cold water
- Salt to season
- 1 tablespoon ghee (extra)
- ⅓ cup pine nuts
*There are no rules when it comes to frying your bread. You can fry the bread with olive oil or butter instead of ghee. You could even toast the bread under a grill to avoid frying (have to admit, frying the bread adds a beautiful crunch and flavour to this dish)
*It is perfectly fine to also use olive oil to fry the pine nuts instead of ghee.
*This recipe feeds up to 8 people. For a smaller portion, half all quantities and use a smaller serving dish.
*Keep in mind that the quality of tahini can vary with different brands. More water may be required.
Rinse chickpeas from canning liquid and add to pot with 2 cups of water. Boil for approximately 25 minutes or until they soften.
In the meantime, fry the bread in two batches. Heat ½ the ghee in a fry-pan over medium heat. Add ½ of the Arabic bread and fry until golden brown. Remove and drain on paper towels. Repeat!
Place the bread in the serving dish.
Alternatively, you can also deep fry the bread in oil.
To make the yogurt sauce, add crushed garlic, natural yogurt, tahini, salt, and water into a bowl and mix until smooth.
In a serving platter, layer evenly with crispy bread, then drained chickpeas (Reserve a handful of chickpeas for garnishing). Pour yogurt mixture over the top.
Top with reserved chickpeas.
Heat extra 1 tablespoon of ghee in a small fry pan, add pine nuts. Stir till golden and drizzle both ghee and pine nuts over the yogurt. Garnish with chopped parsley. Alternatively, serve it individually with a sprinkle of paprika or pomegranate seeds (optional)
Serves 6 people as a main
Why you will love this:
Authentic home cooking
Sahtan – Enjoy In Good Health