Fatit Hummus (Chickpea Casserole)

Recipe by Mayas Mama
READY IN: 29hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 6
    pita bread (about 6-8 inches wide, the Lebanese pita would be better than the greek... but if all you have in yo)
  • 3
    cups 100% plain Greek yogurt
  • 2
    tablespoons ground cumin (optional)
  • 2
    garlic cloves, minced (optional)
  • salt, as needed
  • water (for soaking and boiling chickpeas)
  • butter, as needed
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DIRECTIONS

  • in the largest bowl you've got (and i really do mean large) empty the bag of chick peas.
  • then fill up with water till the bowl is about 3/4 of the way full.
  • let soak for at least 12h before the start of cooking. (over night is best).
  • drain the water from the chickpeas once you are ready to start cooking.
  • pour the chickpeas in a large stock pot.
  • add enough water ( same amount as you would add if you were boiling pasta).
  • boil on high, UNCOVERED.
  • as it starts to boil it will produce this white foamy stuff -- skim the foamy stuff out of the pot as it is produced.
  • once no more foam is being made:
  • reduce heat to a simmer and cover the pot. add more water at this point if it is needed. also the water should always be at least an inch above the chick peas.
  • allow to simmer for 4 hours.
  • in the mean time you can start prepping the pita.
  • pre heat broiler at 500°F.
  • separate the two halves of all the pita breads.
  • spread butter on both sides of both halves of all the pita.
  • then stack the buttered pita on top of each other.
  • and cut into half inch squares.
  • place pita squares on a baking sheet in a single layer.
  • and bake in the center of the oven, under the broiler until brown and crisp -- you will need to watch it. since each broiler is different there is no specific cooking time -- normally about 4 minutes.
  • once all the pita chips are made place them in a 9x13 dish.
  • now to prepare the yogurt:
  • in a bowl whisk together cumin, yogurt, garlic and 2 tsp salt.
  • refrigerate till needed.
  • once the chickpeas are done simmering:
  • using a ladle scoop a chick peas out and pour onto the pita chips.
  • make sure you are also scooping out some of the broth.
  • you will need about a 1 inch layer of chick peas.
  • the left over chick peas and broth can be frozen and used later for the same or a different dish.
  • allow the dish to sit for about 10 minutes so the pita has a chance to absorb the broth.
  • pour the yogurt over the chickpeas.
  • serve!
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