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Chickpea fatteh
Also known as فتة حمص · fattet hummus · chickpea fattah · fatteh hummus
Warm chickpeas over toasted bread, drowned in garlicky yoghurt and finished with browned butter and pine nuts. Hot, cold, crisp and soft at once.
Typical serving
520 kcal
usually 410–660 kcal
 Protein | 18 g |
|---|---|
 Carbs | 63 g |
 Fat | 22 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- soak the chickpeas the night before, or open a tin and start at the bread
Ingredients
Serves 2 · dimmer marks are storecupboard
- 80gdried chickpeas — or a drained tin
- 2pita breads
- 200ggreek yoghurt
- 15gtahini
- 15gbutter
- 15gpine nuts
- 2garlic cloves
- 1lemon
- to tastecumin and salt
Method
6 steps
soak · 8 hours walk awayChickpeas under plenty of cold water, overnight.
boil · 50m walk awayDrained and cooked in fresh water until soft enough to squash against the roof of your mouth, and kept warm in their liquid.
grill · 6mBread torn up and toasted or fried until it snaps, then spread over the base of a wide dish.
fold · 4mYoghurt beaten smooth with the tahini, crushed garlic, lemon and salt. It should pour slowly, not sit in a lump.
fry · 4mButter melted with the pine nuts and watched constantly — off the heat the moment it smells of nuts and the pine nuts are gold. It goes from that to burnt in seconds.
finish · 4mHot chickpeas with a spoon of their water over the bread, the yoghurt over that, then the butter and nuts and a dusting of cumin. Straight to the table.
Worth knowing
Fatteh means “crumbled” — the dish is defined by what happens to the bread, and every region argues about what goes on top of it.
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