Best 3 Abu Hadis Fattet Hummus Recipes

FATTET HUMMUS

Steps:

• For the crispy pita: Pour enough vegetable oil in a large heavy-bottomed pot to measure about 1-inch deep and heat to 350 degrees F over medium-high heat. Cut the pita bread into large 1 1/2-inch squares. Fry the bread in the hot oil until golden and crunchy. Transfer to a paper towel-lined plate to drain.
• For the chickpea broth: Add 1 can drained chickpeas to a large pot. Cover with 3 cups water, then add the garlic, chile powder, cumin and 1 teaspoon salt. Bring to a boil and turn off the heat.
• For the hummus: Combine the 3 cans drained chickpeas in a food processor with the tahini, garlic paste, 2 teaspoons salt and the lemon juice. Blend until just combined. With the food processor on, drizzle in the ice water until blended and smooth. Remove 1 1/2 cups of the hummus to an air-tight container and store in the refrigerator for up to a week. Add the yogurt to the food processor with the remaining hummus and blend until smooth.
• To assemble: Put the fried pita in the bottom of a 2-quart serving dish and pour over about 1 cup of the hummus cooking liquid, half of the whole chickpeas, all the yogurt-hummus mixture. Spread it in an even layer, then sprinkle on the remaining whole chickpeas (discard the garlic cloves).
• Heat the ghee and olive oil in a medium skillet over medium heat. Add the pine nuts and fry until golden brown, 1 to 2 minutes. Top the hummus with the pine nuts and oil, then sprinkle with about 1/4 cup pomegranate seeds, some parsley leaves and chile pepper.

FATTET HUMMUS

Steps:

• Drain the chickpeas and simmer in fresh water to cover until they are really very soft, usually well over an hour, adding salt only when they are nearly done.
• Beat the yogurt with the garlic and pepper.
• Open out the pita breads and leave them for a few minutes in a very hot oven, or turn them under the broiler until they are crisp and very lightly browned. Then break them up with your hands into the bottom of a serving dish. Pour the chickpeas and some of their cooking water over the bread, soaking it thoroughly, keeping out a few chickpeas to decorate the dish.
• Pour the yogurt mixture over the chickpeas.
• To garnish, crush the mint leaves over the top. Fry the pine nuts in the butter or oil until they are a light brown. Sprinkle these and the extra chickpeas over the yogurt. Some people like to sprinkle on hot ground chili pepper or chili flakes.
• Serve at once, while the chickpeas are hot and the rest is lukewarm.
• A Damascus version called tasseia has the chickpeas crushed with a pestle and mortar and mixed with 2-3 tablespoons tahina, the juice of 1/2 lemon, and 1 crushed garlic clove. You can put this in a blender with a little of the cooking liquor. Squeeze a little lemon juice in the chickpea water before sprinkling over the bread, spread the mashed chickpea cream over the top, and cover with yogurt, then garnish as before.
• Instead of toasting the bread, some people like to cut it into triangles and deep-fry them in hot oil, then drain the pieces on paper towels and carry on as above.
• An old version of this dish is made with lamb's trotters, which give a deliciously rich flavor and texture to the stock.

ABU HADI'S FATTET HUMMUS

Steps:

• Rinse the chickpeas and rub them very lightly between your hands to remove as many of the skins as possible. (I pull off each one ahead of time for a love soft bite) Warm them in a small cooking pot with 1/4 inch water over very low heat. Add more water if necessary.
• In a mortar, mash the garlic and salt together with a pestle until they make a smooth paste. Add the lemon juice and stir until you have a loose slurry. Set aside.
• Take half of the lemon-garlic mixture and put it in a second bowl. Add the tahini and mix until smooth. Add the yogurt and whisk until fully combined. Set aside.
• Fry the pita halves until just golden brown in a little olive oil. When they are cool enough to handle, break them into bite-sized pieces-roughly ½-inch squares or triangles. Set aside half of them. Layer the other half on the bottom of a serving bowl.
• Pour the chickpeas with their cooking liquid into the bowl with the remaining lemon-garlic slurry. Mix them until coated thoroughly, mashing about half the beans with the pestle. Dump them in your serving bowl on top of the toasted bread. Top with the yogurt mixture.
• Melt the butter in a small skillet over medium heat with the 1 tbs olive oil. Add the pine nuts and toast, shaking the pan so they cook evenly, until golden brown. Add the paprika and cumin and stir gently to coat. Dump the nuts on top of the yogurt and top with the remaining toasted bread. Garnish with dried mint.
• Enjoy!