Yogurt Atelier
Fattet Hummus
A Levantine dish of toasted pita layered with warm chickpeas and a garlicky tahini-yogurt sauce, finished with toasted nuts and paprika.
35 min · Serves 4
Method
Heat the oven to 200°C (400°F). Toss the pita pieces with 2 tablespoons of the olive oil, spread on a baking tray and bake for 8 to 10 minutes, until golden and crisp.
Warm the chickpeas gently in a saucepan with the water and cumin for 5 minutes. Keep them warm.
Whisk the yogurt, tahini, garlic, lemon juice and salt until smooth.
Melt the butter with the remaining tablespoon of olive oil in a small pan and toast the nuts for 2 to 3 minutes, until golden.
Spread the pita in a shallow dish. Spoon the warm chickpeas and some of their liquid over it, then the yogurt sauce.
Top with the nuts and their butter, a dusting of paprika and the parsley. Serve right away, before the pita softens.
From the kitchen
Contains milk, wheat (gluten), sesame (tahini), legumes (chickpeas) and tree nuts (pine nuts or almonds). Fatteh is made differently in Lebanon, Syria and elsewhere in the Levant: some versions simmer the chickpeas with tahini, others pour the yogurt over whole chickpeas. Keep leftovers covered in the refrigerator and refrigerate them within 2 hours of serving.
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