Fattet Hummus

Ingredients

1. 500 grams chickpeas, dried (soaked in water overnight)

2. 3 small loaves of pita bread, cut into bite-sized squares

3. 1/4 cup vegetable oil (optional)

4. Salt to taste

5. 15.  tablespoon cumin, divided

6. 3/4 cup tahini paste, divided

7. 1.5 lemon, squeezed , divided

8. 4 tablespoon olive oil

9. 3 tablespoon pine nuts

10. 2 tablespoon parsley, chopped

Preparation

1. In a cooking pan, add soaked chickpeas and cover them completely with water. Cover the pan and place it over a medium heat for about an hour until it becomes tender and completely cooked. (Using canned chickpeas speeds up the process; it doesn’t need to be soaked. All what you need to do is to cook them with water until it’s boiling.)

2. Meanwhile and in a different frying pan, heat vegetable oil, add pita bread pieces and deeply fry them and keep stirring for about 5 minutes or until they become brown-golden and crunchy.

3. Place bread pieces in a large and deep serving dish.  Add about 5 to 6 full tablespoon of cooked chickpeas along with some chickpea broth. Add small pinches of salt and cumin.

4. For tahini sauce: Place one cup of cooked chickpeas in a blender. Add 1.5 cups of chickpea broth, 3/4 tablespoon cumin, salt, juice of one lemon, and 1/2 cup tahini. Blend them very well. Pour tahini sauce over fried bread.

5. For hummus paste: Place remaining chickpeas in the same blender (leave very small amount for topping). Add half cup of chickpea broth, salt, 1/4 tablespoon cumin, juice of half lemon and 1/4 cup tahini and blend. Using a spoon, add the creamy paste and spread then in the serving dish.

6. Fry pine nuts with olive oil on a medium heat until they become golden. For topping: Add chickpeas, parsley, a pinch of cumin, and fried pine nuts along with olive oil. Serve hot.

Lara Kh.