Today I’m sharing chickpeas with crispy pita, yogurt and caramelized garlic, or fattet hummus.
There are so many variations on fatteh. It can be made with stuffed baby eggplants, sliced large eggplants, mushrooms, rice and chicken, chickpeas (which we’re making today), and the list goes on. The two components that all of these have in common are crispy pita croutons and yogurt, which are really what define them as fatteh.
The chickpea version, or fattet hummus, is most traditionally eaten for breakfast or iftar (the breaking fast meal) during Ramadan, but I’ve seen it eaten at all times of the day. I absolutely love the combination of the crispy pita chips, tangy yogurt, warm chickpeas and sweet browned garlic. We also add a spoon of Aleppo pepper paste to the hot garlic oil and drizzle it on top for an extra mildly spicy and fruity touch, but you can leave this out if you don’t have the pepper paste on hand.
Try fattet hummus on a weekend morning or next to other savory dishes at dinnertime. It’s the perfect hearty, meat-free dish that will make you want to keep going back for more.
If you give the recipe a try, don’t forget to put it in the comments or tag #omayahcooks and @omayahatassi on Instagram. I love to see your creations!
Chickpeas with Crispy Pita, Warmed Yogurt and Caramelized Garlic (Fattet Hummus)
Crispy pita chips hold up well to the tangy warmed yogurt, chickpeas and browned garlic. Aleppo pepper paste in the garlic oil is optional here, but definitely a nice addition if you can get your hands on it. Typically served for breakfast, this hearty vegetarian dish also makes a great meal at dinnertime. The traditional method uses dried chickpeas, but I've also given the option of using canned chickpeas to save time.
Prep time: 12 hours
Cook time: 1 hour 30 minutes
2 c dry chickpeas, soaked overnight or 3 14 oz. cans
2 c plain, full-fat yogurt
1/4 c lemon juice
1 Tbsp ground cumin
1 tsp tahini
1 clove garlic plus 1 head, minced
3 tsp kosher salt, plus more to taste
1/4 c vegetable oil
1 Tbsp Aleppo or Turkish pepper paste (optional)
2 8-inch pita rounds cut into bite-size wedges
1 Tbsp olive oil
1/4 c pine nuts, toasted
- If using dry chickpeas, drain the chickpeas and place in a large stockpot. Cover with cold water, about twice the volume of chickpeas. Bring to a simmer partially covered. After about 10 minutes, skim off the foam, add 2 tsp salt, and continue simmering for another 50 minutes or until soft. Set aside.
- Preheat the oven to 400F/200C. Toss the pita with the olive oil on a parchment-lined baking sheet. Toast the pita chips for 7-8 minutes, tossing halfway through, or until gonden-brown and crispy.
- Add the minced head of garlic and the vegetable oil to a small saucepan. Cook, stirring constantly, until garlic is golden-brown, being careful not to burn, about 3-4 minutes. Drain the oil and immediately add the pepper paste (if using). Store the garlic and oil separately in the fridge up to several months.
- Remove 3 cups of cooked chickpeas from the pot and place in the bowl of a food processor (but don't drain, the rest of the chickpeas need to stay in the liquid). If using canned chickpeas, add 2 cans to the food processor. Add the yogurt, lemon juice, cumin, tahini, 1 clove garlic and remaining 1 tsp salt and process until smooth, about 4-5 minutes. Adjust seasoning.
- If using canned, add the remaining chickpeas to a medium-sized pot, crush a couple with your fingers and add 3 c of water. Simmer for about 10 minutes.
- In a stainless serving platter or roasting pan, layer the bread, yogurt and chickpea mixture, and top with remaining chickpeas. Top with caramelized garlic, pine nuts and drizzle the garlic oil. Add 2-3 spoons of chickpea cooking liquid to the pan and place over 2 burners over low heat until it starts bubbling. Serve immediately.
- If you don't have a heat-proof serving platter, layer the bread and yogurt, making sure the yogurt is at room temperature. Heat the chickpeas and their liquid and top the yogurt and bread. Garnish with garlic, pine nuts and garlic oil.
- Pita chips can be toasted up to 2 days ahead. Yogurt and chickpea mixture can be made up to 2 days ahead. Store cooked chickpeas in the cooking liquid in the fridge, up to 2 days ahead. Bring everything up to desired temperature and assemble just before serving.