Nothing says Lebanon like a traditional Lebanese breakfast!
My favourite thing on a Sunday morning is making a traditional breakfast and nothing says traditional like a big bowl of Fattet Hummus.
Recipe for Fattet Hummus
Ingredients
1 1⁄2 cups dried chickpeas, soaked overnight with 1 tsp. baking powder, then drained, or 2 cans chickpeas, drained
2 Lebanese breads, torn into 2 cm pieces
Salt and freshly ground black pepper, to taste
3⁄4 cup pine nuts
1 cup plain, Greek yogurt
1/2 cup of tahini
1⁄4 tsp. paprika
2 cloves garlic, crushed
3 tbsp. butter, browned
Instructions
If using dried chickpeas, boil them in water in an pot until very tender, about 2 hours with baking soda. Normally done overnight.
If using canned chickpeas, boil them in water in a pot with a 1 tsp of baking powder. normally 20 minutes.
Microwave the cut up Lebanese bread for a 1 minute to harden,
Spread the bread into a shallow dish and add the salt and pepper to the bread.
Add the crushed garlic, tahini and greek yoghurt into a bowl and mix.
Add about 2 tablespoons of the yoghurt mixture and in with the bread and mix it in.
When the chickpeas are ready, add the chickpeas with about 1/2 cup of the chickpea juices in with the bread. Spread chickpeas evenly.
Then add the rest of the yoghurt mixture onto of the chickpeas and bread evenly.
Heat butter in an small pan over medium-high until brown and then add the pine nuts till they are golden.
Pour the pine nuts and butter over the yoghurt and chickpea mixture.
Sprinkle with paprika and Serve!
Good luck!