Warm hummus with toasted bread and pine nuts Fattet hummus

Fatteh roughly translates as “crushed” or “crumbled.” It refers to a group of dishes where chunks of flatbread (either stale bread in need of using up, or fresh) are layered in a dish with various toppings. Fattet hummus, where the layers are chickpea, tahini, and yogurt, feels like a sort of savory chickpea “bread pudding.” It’s warm, comforting, hearty, and rich and can be eaten for breakfast, lunch, or supper. Dried vs. canned chickpeas: Instructions are given for dried chickpeas. If starting with canned, drain and rinse the chickpeas and put them into a pan with 2½ cups/600ml of water, 1 tsp of ground cumin, and the 4 whole garlic cloves. Simmer for 8–10 minutes, then transfer to a blender or food processor, as per the recipe instructions, along with the yogurt, tahini, lemon juice, and remaining garlic.

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Step 1

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Step 2

Put the pita pieces into a bowl with 2 tbsp of olive oil, ½ tsp of cumin, and ¼ tsp of salt. Mix well until coated, then tip out onto the prepared baking sheet. Bake for 20–25 minutes, until the pita is golden and crispy.

Step 3

Transfer two-thirds of the pita to a 9 x 13-inch/23 x 33cm dish with sides that rise up about 3 inches/8cm (or individual plates with a lip, if making individual portions) and set the remaining third aside.

Step 4

Combine the parsley, lemon zest, remaining 4 tbsp/60ml of olive oil, and ⅛ tsp of salt in a small bowl and set aside.

Step 5

Drain the chickpeas and put them into a large saucepan with a lid, along with the ¼ tsp of baking soda, 4 whole garlic cloves, and remaining 1 tsp of ground cumin. Pour in 1 qt/1L of water and bring to a boil over high heat. Decrease the heat to medium-low, cover loosely with the lid, and simmer for 30–40 minutes, stirring a few times, removing any foam as you go. Add a bit more water, if you need to, to keep the chickpeas submerged, until they are completely soft and cooked through. Stir in ½

Step 6

tsp of salt, then (without draining the chickpeas, as you need the cooking water later on) transfer about 1¼ cups/200g of cooked chickpeas to a blender or food processor along with the yogurt, tahini, lemon juice, crushed garlic clove, ¾ tsp of salt, and 7 tbsp/100ml of the hot cooking liquid. Blitz until smooth and set aside. Keep this and the remaining

Step 7

chickpeas in the pan warm.

Step 8

Top the pita in the baking dish (or individual plates) with half the pine nuts, two-thirds of the whole chickpeas, and 7 tbsp/100ml of their cooking liquid. Pour in all of the chickpea-tahini sauce and stir together.

Step 9

Top with the remaining pita, the remaining chickpeas (but without any extra cooking liquid), and the remaining pine nuts. Spoon in the parsley oil, sprinkle with the sumac and paprika, and serve at once.