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fattit hummus  Print

preparation: 15min | cooking: 90min | difficulty: ★★★★★

© 2010 Tony El Batal

serving portion: 5 persons

ingredients

  • 500g dried chick peas
  • 1 bay leaf
  • 80ml olive oil
  • 1 tsp bicarbonate
  • 3 garlic cloves, crushed
  • salt to taste
  • 1 lebanese (pita) bread
  • 80ml tahini
  • 2 tbsp parsley, finely chopped
  • 1 tsp balsam seed / habeet el baraké

directions

  1. Rinse the chick peas with water; Place them in a large bowl covered with water and soak overnight.
  2. Next day, rinse the chickpeas well; Add to a cooking pan; Cover with water; Add the bay leaf and bring to boil; Once boiled add 1/2 tsp of bicarbonate and simmer for 1.5 hour or until tender; Remove the white foam obtained from the bicarbonate.
  3. In a bowl; Add 80ml olive oil, 80ml hot water of the chick peas, 1/2 tsp bicarbonate, crushed garlic; Whisk until getting a smooth texture.
  4. Open out the bread and break it up into the bottom of a deep serving dish.
  5. Pour the chick peas and some of their water over the bread; Top with the smooth mixture and 80ml tahini.
  6. Garnish with parsley and balsam seed.

tips

  1. You can use canned chickpeas but you won’t have the same taste.
  2. This recipe is also called tis’iyé, means watered chickpeas.
  3. Fatté is very famous in Lebanon, Palestine, Jordan and Syria; But every country has it’s own adaptation.
  4. You can also add cumin to this fattit hummus.

reference

  • My Grandma

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This entry was posted on Thursday, February 25th, 2010 at 9:25 pm and is filed under lebanese mezze. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

2 Responses to “fattit hummus”

  1. Sarah Hajj says:
    February 20, 2011 at 9:00 pm

    hey,
    it is great seeing all the progress.
    This is a very favorite dish for me, mom doesn’t do it at home, so i was checking how it should be done, but one question, when i eat it outside the house, they add yogurt and “pine soaked with smani” on the top.
    Any clue????

    Tanks a lot!

  2. Julia says:
    February 20, 2011 at 11:38 pm

    Thank you Sara! You are right, there are multiple recipes for fatte, the one I’ve posted is the Syrian version which my grandma prepares, as for the Lebanese traditional one, it is made from hummus, youghurt, garlic and topped with butter or ghee and roasted pine nuts. Take care :-)

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