Hummus Fatteh

A beloved Levantine comfort dish layered with crispy toasted pita bread and warm boiled chickpeas. It is topped with a creamy sauce of yogurt, tahini, and lemon, then garnished with fried pine nuts and a sprinkle of Aleppo pepper or cumin.

🥄 Ingredients

• 2 cups cooked chickpeas, thoroughly reheated and covered with water.
• 2 loaves of bread, cut into squares and toasted.
• 3 tablespoons tahini
• 3 tablespoons yogurt
• Juice of 2 lemons
• 1 teaspoon cumin
• 1/4 teaspoon black pepper
• 1/4 cup chopped parsley
• 1 chopped tomato
• Toasted almonds, cashews, or pine nuts (optional)
• 1/4 cup sour pomegranate seeds

👩‍🍳 Instructions

1. If you have a hand blender, use it to mix the tahini, yogurt, lemon juice, garlic, and spices to achieve a creamy consistency for the special "badoura" (a type of tomato paste) for fattah. If you don't have a blender, you can mix the ingredients with a hand whisk. If the mixture is too thick, add a little hot chickpea water; this will make it wonderfully creamy.
2. Boil the chickpeas and set them aside. In a serving dish, place the toasted bread at the bottom, then add a little of the hot chickpea water to moisten it. Add half the chickpeas and mix well.
3. Spread the tahini or badoura mixture over the bread, smoothing it out to completely cover it. Then, scatter the remaining chickpeas (without the water) on top.
4. Toast the pine nuts in clarified butter (animal ghee is preferable to vegetable ghee) and pour it hot over the fattah.

🌹 Decoration

Garnish with tomatoes, parsley, pine nuts, and pomegranate seeds.