This classic fatteh is made of chickpeas and toasted pita bread with a creamy, rich garlicky tahini yogurt. It is such a basic yet such a comforting dish. I love having it during Ramadan as the ingredients are always available at home and it is ready in under 10min. I always serve extra yogurt on the side. Feel free to create the toppings of your choice!
Fatteh, but Extra
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BY YASMINE IDRISS
This classic fatteh is made of chickpeas and toasted pita bread with a creamy, rich garlicky tahini yogurt. It is such a basic yet such a comforting dish. I love having it during Ramadan as the ingredients are always available at home and it is ready in under 10min. I always serve extra yogurt on the side. Feel free to create the toppings of your choice!
Ingredients
- 2 cans of chickpeas, drained and rinsed
- 2 tbsp of butter, separated
- 2 tbsp of olive oil
- 1/4 cup pine nuts 2 garlic cloves, crushed
- 1/2-1 tsp ground cumin
- 3 cups of yogurt (laban)
- 1 cup of tahini
- 2 tbsp whipping cream (optional)
- 2-3 cups of toasted arabic bread pieces (with olive oil in either oven or air fryer)
- Salt to taste
Method
- 1)
In a small pot, melt the butter with the olive oil. Add the pine nuts and gently toast them until golden. Keep aside in the pan, we’re going to use everything.
- 2)
In a small bowl, whisk together the yogurt, the tahini, the crushed garlic cloves and a bit of salt
- 3)
Whisk well then add the cream. Taste and season.
- 4)
Heat the rinsed and drained chickpeas in a small pot with 1 tbsp of butter and the cumin.
- 5)
In a serving plate, place the warm chickpeas first then a handful of crunchy bread.
- 6)
Spoon the creamy, garlicky yogurt on top.
- 7)
Add more crunchy bread.
- 8)
Top with the pine nuts and all the melted butter and oil.
Sahtein!