FATTET HUMMUS
Wanting to simplify any recipe for publication, I’d usually list cooked, canned beans by volume, instead of soaking and boiling dry beans, which is always better. But in this case it’s essential, as you need the liquid from the boiling chickpeas for your sauce. And also the chickpeas will taste better. This is normally made with old bread that’s dried out on its own. I’ve included the steps for drying (you can toast it too) and frying it. But those are optional.
Ingredients 2 cups (500 mL) dried chickpeas 4 pieces pita canola oil for frying 1/4 cup (60 mL) ghee 1-1/2 cups (375 mL) hummus 1/4 cup (60 mL) lemon juice salt to taste 2 tsp (10 mL) sumac 2 tsp (10 mL) paprika 2 tbsp (30 mL) chopped parsley 1/2 cup (125 mL) pomegranate seeds
In a large container, cover chickpeas with water and soak overnight.
Slice the pita into nickel-sized bits. Place half on a tray to dry out. Fill a pot one-third with oil, heat to 325 F/160 C and fry remaining pita until crispy (about 1 minute). Remove with a slotted spoon and transfer to a paper towel to soak up excess fat. The next day, drain and rinse the chickpeas. Place in a medium pot covered with lightly salted water and bring to a light boil. When the chickpeas are soft (about 40 minutes), lower the heat to a simmer.
In another small pot, warm ghee to a simmer.
In a mixing bowl, combine hummus, lemon juice and 3/4 cup (180 mL) of the chickpea boiling water. Whisk and season to taste with salt.
Divide the dried pita between your four serving bowls. Add chickpeas and sauce in layers and stir. Spoon ghee over top. It will sizzle.
Garnish with sumac, paprika, parsley, fried pita chips and pomegranate seeds. Makes four servings
Star Tested by Corey Mintz