Recipe: Chickpea and Yogurt Platter - Fattat Hummus
In Damascus, this dish is usually served as a part of a hearty breakfast.
2 medium loaves Arabic bread (pita), toasted, then broken into small pieces
1 can chickpeas (540 ml - 19 oz), drained
1 cup plain yogurt
1 clove garlic, crushed
1 teaspoon salt
1/2 teaspoon pepper
seeds of one pomegranate
2 tablespoons lemon juice
1 tablespoon tahini
2 tablespoons butter
4 tablespoons pine nuts or slivered almonds
2 tablespoons chopped parsley
Spread bread evenly on a platter; then spread chickpeas evenly over top and set aside.
Thoroughly combine yogurt, garlic, salt, pepper, pomegranate seeds, lemon juice and tahini; then spread over chickpeas.
Melt butter in a frying pan; then sauté pine nuts or almonds until they begin to brown. Spread nuts over yogurt mixture; decorate with parsley and serve.
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