FATTET HUMMUS: THE ULTIMATE CHICKPEA BREAKFAST
6 cups cooked canned chickpeas
5 cloves crushed garlic
Juice of 1 large lemon
1.5 cup regular full-cream yoghurt OR
1 cup Greek yoghurt
⅔ cups Dukkan Tahini
1 tsp sumac
Aleppo chilli powder (as per taste)
4 Lebanese pita bread loaves, sliced or cut with scissors into squares measuring about 1.5 x 1.5 inches
⅓ cup pine nuts
1 tbsp butter OR
2 spoons olive oil
½ bunch parsley
Slice or cut your pita bread into squares. If you want to fry them to yield a richer taste, fry them in canola oil in small batches until golden brown and then let them rest on a plate with paper towels so that they can drain excess oil. For a lighter option, you can tear up the pita bread loaves manually to create rough pieces and then bake them in the oven on a baking sheet until crispy and brown. Set aside as you prepare the rest of the dish.
Again, if you prefer a lighter dish, toast the pine nuts in the oven until golden brown on a baking sheet lined with parchment paper, or fry them lightly in olive oil for flavor or butter for a truly rich taste until golden brown. Set the pine nuts aside on a plate with paper towels so that they can cool and drain excess oil.
Heat the canned chickpeas on the stovetop with a dash of salt and the crushed garlic cloves until it begins to boil. Lower the heat and let it continue to simmer until you feel that the chickpeas have been cooked with the garlic enough for it to emit a light scent. This should take about 20 minutes. Keep warm on the stove as you create the yogurt tahini “sauce”.
Blend the yogurt, tahini, lemon juice and a dash of chili pepper until smooth.
Slice the parsley leaves for garniture or just pick them off their stems.
Combine the pita bread, chickpeas and yoghurt-tahini dressing by layering each plate first with a layer of pita bread, then the chickpeas, then the sauce. Sprinkle pinches of pine nuts and parsley on top, and then about a ½ teaspoon of sumac.