Fattet Hummus (Canned Chickpeas)

Ingredients

• 1 can Chickpeas 540 ml
• ½ teaspoon salt

For the pita:

• 3 8″ Lebanese Pita Bread
• ¼ cup olive oil
• 1 teaspoon sumac
• ¼ teaspoon salt

For the sauce:

• 2 cups plain yogurt
• ¼ cup tahini paste
• 1 garlic clove
• ½ lemon, juice of
• ¼ teaspoon salt

For the garnish:

• ¼ cup slivered almonds
• 2 tablespoons olive oil
• ¼ cup minced parsley
• ¼ cup pomegranate seeds

Instructions

1. Start by draining and washing the canned chickpeas. Then, place it in a small pot, add water and salt, and boil for 10 minutes to warm up and soften. Drain and set aside.
2. Prepare the pita by cutting it into small squares using a knife or kitchen scissors.
3. Mix with the olive oil, sumac and salt. Air fry for 10 minutes at 400F until evenly golden brown. You can also bake them or fry them if desired. Check the blog post for notes on these other methods.
4. Make the sauce by whisking together the yogurt, tahini, minced garlic, salt, and lemon juice. Taste and adjust per preference.
5. Prepare the garnish by frying the almonds in the olive oil, stirring continuously the whole time until evenly golden. Remove and set aside.
6. De-seed the pomegranate and finely mince the parsley.
7. Assemble the Fattet hummus by starting with a layer of the pita chips, then the chickpeas, then the yogurt sauce, then the almonds, parsley, and pomegranate seeds.
8. Serve immediately and enjoy!