Best 3 Fatit Hummus Chickpea Casserole Recipes
Embark on a culinary journey to the heart of the Middle East with Fatteh Hummus, a delectable and comforting casserole that harmoniously blends chickpeas, tahini, and crispy pita bread. Originating from Levantine cuisine, this dish showcases the vibrant flavors and textures of chickpeas, slow-cooked in a rich tomato sauce infused with aromatic spices. The result is a hearty and flavorful dish with a delightful contrast between the creamy hummus and crispy pita chips.
This versatile article features a collection of diverse Fatteh Hummus recipes, each offering a unique twist on this classic dish. From the traditional Lebanese-style Fatteh Hummus, brimming with layers of hummus, chickpeas, pita bread, and tangy yogurt, to the innovative Fatteh Hummus with Roasted Vegetables, where tender roasted vegetables add a colorful and nutritious dimension to the casserole.
For those seeking a vegan delight, the Vegan Fatteh Hummus provides a delicious plant-based alternative, while the Fatteh Hummus with Meat caters to meat lovers with the addition of succulent lamb or beef. And for a delightful fusion experience, the Fatteh Hummus with Shakshuka brings together the flavors of Fatteh Hummus and Shakshuka in a captivating combination.
Whether you prefer a classic or contemporary take on this beloved dish, this article has something for every palate. Delve into the recipes and discover the culinary wonders of Fatteh Hummus, a dish that embodies the essence of Middle Eastern hospitality and warmth.
CLASSIC HUMMUS WITH FRIED CHICKPEAS AND PARSLEY OIL
The base of this dip is a beautiful classic hummus recipe that can be dressed up in so many ways. If you are very short on time, substitute store-bought hummus and fry up canned chickpeas.
Provided by Food Network Kitchen
Categories appetizer
Time 9h40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Cover the chickpeas with 4 cups water in a large pot with 1 teaspoon baking soda and refrigerate 8 hours or up to overnight to soak.
- Strain the chickpeas and discard the soaking liquid. Rinse the chickpeas and return them to the pot. Add the remaining teaspoon baking soda and water to cover by about 3 inches over the chickpeas. Bring to a boil over high heat, then turn the heat down to a simmer and cook, skimming off and discarding any foam that rises to the surface. Cook the chickpeas until tender but still hold their shape, about 30 minutes. Remove 1 cup of chickpeas from the pot with a slotted spoon. Drain well and reserve on a paper towel-lined plate to dry. Continue cooking the remaining chickpeas until they are mostly intact and soft and creamy (not crumbly) when pressed between a thumb and forefinger, about 10 minutes more. If the liquid boils off too much while cooking, add more water to cover and continue to cook.
- Meanwhile, make the parsley oil. Bring a small pot of water to a boil. Add the parsley leaves and cook 10 seconds, then drain. Immediately run the parsley under very cold water to cool it completely, 30 seconds to 1 minute. Squeeze out the excess liquid and then transfer to a paper towel-lined plate to dry.
- When the chickpeas are done cooking, strain them and discard the liquid. Let the chickpeas sit in the strainer to drain and dry out for 5 minutes. Put the chickpeas in the bowl of a food processor along with the tahini, lemon juice, garlic and 1 3/4 teaspoons salt and process until the mixture is a paste, scraping down the bowl as necessary. With the motor running, slowly pour in 1/4 cup of the ice water and continue to process, adding more water by the tablespoon as necessary, until the mixture is smooth and light, about 5 minutes. The hummus should be slightly loose because it will firm up as it sits.
- Transfer the hummus to a shallow bowl and cover by lightly pressing plastic wrap directly onto the surface; set aside until ready to serve. (The hummus can also be made a day ahead and refrigerated. Bring to room temperature for 30 minutes before serving.)
- Put the cooked parsley leaves in a blender along with 1/2 cup olive oil and puree until the parsley is fine and the oil green, about 5 minutes. Transfer the parsley oil to a small bowl and cover with plastic wrap pressed directly against the surface. Parsley oil can be used right away, or held at room temperature up to 6 hours
- Just before serving, fry the chickpeas. Heat the remaining 1/2 cup oil in a medium skillet over medium-high heat for about 2 minutes. Pat the reserved chickpeas dry with a clean towel and carefully add them to the skillet. (The oil will bubble up for a few seconds.) Fry, shaking the pan occasionally, until browned and crisp, 7 to 9 minutes. Transfer the chickpeas to a paper towel-lined plate to drain. Immediately sprinkle with the lemon zest, cayenne, cumin and some salt; toss to coat.
- Remove the plastic wrap from the reserved hummus. Make a shallow circular indentation with the back of a spoon in the center of the hummus. Mound the fried chickpeas in the center of the hummus. Drizzle with the parsley oil, spooning most of it around the edges of the hummus.
SWEET CURRY CHICKPEA CASSEROLE
This is an adaptation of Dreena Burton's recipe from Vive le Vegan. It is fantastic, especially served over jasmine rice. You can either bake it or put it in the slow cooker. It keeps very well in the refrigerator--I think it tastes best a day or two after it is cooked. Alternatively, you can make Sweet Curry Chickpea Bisque by adding two cups of water and pureeing most of the mixture with a hand blender after cooking (adjust salt and spices to taste).
Provided by death_by_parsnip
Categories Curries
Time 1h25m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix all of the ingredients into a casserole dish. Cover.
- Bake, covered, for 60-70 minutes at 375 degrees, stirring occasionally.
- Alternative: slow cook for 6 hours on low instead of baking.
- Alternative: add two cups of water. Simmer, covered, for 30 minutes instead of baking. Puree 3/4 of mixture with a hand blender and serve as a bisque.
Nutrition Facts : Calories 398.9, Fat 10.8, SaturatedFat 8.8, Sodium 797, Carbohydrate 70.8, Fiber 7.8, Sugar 36, Protein 7.3
SPICY CHICKPEA CASSEROLE - VEGETARIAN DELIGHT!
This is a perfect vegetarian recipe. It is very tasty, very filling and easy to prepare. Why not try cooking it in a tagine instead of a casserole dish...
Provided by Um Safia
Categories Stew
Time 2h7m
Yield 4 quite large bowls, 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 160c/gas3. Heat oil in large flameproof casserole. Add onion and gently cook until softened - approx 5 minutes.
- Stir in garlic, ginger and spices & fry gently for 2 minutes. Add the tomatoes, aubergine and courgette.
- Next add the stock, tomato puree, potato and chickpeas. Bring to the boil, cover and cook for 1 hour in the oven.
- Blend the yogurt with half of the spring onions.Add the coriander and mint.
- Remove casserole from the oven. Take 3tbsp of vegetables from the casserole, mash them up and return them to the casserole (this will thicken the sauce).Stir in the spinache and return to the oven for a further 10 mins cooking time.
- Serve topped with a spoonful of yogurt and chopped spring onions.
Nutrition Facts : Calories 306.8, Fat 8.5, SaturatedFat 1.2, Sodium 274.7, Carbohydrate 52.4, Fiber 12.9, Sugar 8.8, Protein 10.1
Tips:
- Soak the chickpeas overnight: This will help to soften them and make them more digestible. You can also use canned chickpeas, but be sure to rinse them well before using.
- Use a variety of vegetables: This will add flavor and nutrients to the casserole. Some good options include onions, carrots, celery, zucchini, and mushrooms.
- Don't be afraid to experiment with spices: Cumin, coriander, and paprika are all good choices. You can also add a pinch of red pepper flakes for a little heat.
- Bake the casserole until the chickpeas are tender and the vegetables are cooked through: This will usually take about 30 minutes.
- Serve the casserole hot or cold: It's delicious either way!
Conclusion:
Fatit hummus is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover chickpeas. The casserole is packed with protein, fiber, and vitamins, and it's also low in fat and calories. So next time you're looking for a healthy and satisfying meal, give fatit hummus a try.
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