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Recipe

Fettah (Fattet Hummus)

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Crisp pita catches the juices from warm, garlicky chickpeas, while tahini yogurt sauce adds a tangy finish. The first spoonful has a little of everything, and the bread softens as the layers mingle.
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Ingredients

Chickpea Layer

  • 2 cans chickpeas, drained and rinsed
  • 2 garlic cloves, crushed
  • 1 cup water
  • Salt and black pepper, to taste
  • 1 tablespoon chopped jalapeño, optional
  • 2–3 tablespoons olive oil

Tahini Yogurt Sauce

  • 1 cup plain yogurt or laban
  • 3–4 tablespoons tahini
  • Juice of 1–2 fresh lemons, to taste
  • 3 garlic cloves, crushed
  • 1/4 teaspoon salt
  • 2–3 tablespoons water, as needed to thin

Pita Layer

  • 3–4 pita breads
  • Vegetable oil, for frying

For Garnishing

  • Toasted pine nuts
  • Chopped fresh parsley
  • Olive oil, for drizzling

Instructions

  • Simmer the chickpeas.
  • In a saucepan, combine the chickpeas, garlic, water, salt, black pepper, and optional jalapeño.
  • Bring to a gentle simmer over medium-low heat. Cook for about 15 minutes, until the chickpeas are tender and flavorful.
  • Remove from the heat, taste, and adjust the seasoning. Stir in the olive oil. Keep warm.
  • Prepare the tahini yogurt sauce.
  • In a bowl, whisk together the yogurt, tahini, garlic, salt, and the juice of 1 lemon.
  • Gradually add the water until smooth, creamy, and easy to spoon. Taste and add more lemon juice or tahini as desired.
  • Crisp the pita.
  • Cut the pita into bite-size pieces. Heat vegetable oil in a deep skillet over medium heat.
  • Fry the pita in batches, turning as needed, until golden and crisp. Transfer to a paper towel-lined plate to drain.
  • Alternatively, lightly brush the pita pieces with oil and bake at 375°F for about 8–12 minutes, tossing halfway through, until crisp. You can also use ready-made pita chips.
  • Assemble the layers.
  • Arrange a layer of crispy pita in a serving bowl or deep platter.
  • Using a slotted spoon, add some warm chickpeas, followed by a layer of tahini yogurt sauce. Repeat with the remaining chickpeas and sauce.
  • For softer bread, spoon a little warm chickpea cooking liquid over the pita before adding the sauce.
  • Garnish and serve.
  • Finish with a drizzle of olive oil, toasted pine nuts, and chopped parsley.
  • Serve immediately for the best contrast between the crisp bread, warm chickpeas, and creamy sauce.
  • Stuffed Pita Variation
  • For this variation, keep the pita whole and fry until puffed and golden. Carefully spooning hot oil over the top can help it puff.
  • Drain and let cool enough to handle, then make a small opening. Fill with drained chickpeas and tahini yogurt sauce, garnish, and serve immediately.

Connie’s notes

  • Prepare each part before layering. Have the sauce, pita, and garnishes ready so you can assemble while the chickpeas are warm.
  • Stir the tahini before measuring. This blends any separated oil back into the sesame paste.
  • Add lemon gradually. Start with one lemon and adjust to suit the tartness of your yogurt.
  • Keep the sauce pourable. Add water a little at a time until it spreads easily without becoming watery.
  • Control the bread’s texture. Drain the chickpeas well for more crunch, or add a little cooking liquid for a softer base.
  • Toast pine nuts carefully. Stir frequently and remove from the heat as soon as golden; they can burn quickly.
  • Assemble just before serving. The pita begins absorbing moisture as soon as it meets the chickpeas and sauce.
  • Store components separately. Refrigerate the chickpeas and yogurt sauce in separate covered containers, and keep completely cooled pita chips airtight at room temperature.
 
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