preparation: 15min | cooking: 90min | difficulty:
serving portion: 5 persons
- 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
- Rinse the chick peas with water; Place them in a large bowl covered with water and soak overnight.
- 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.
- 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.
- Open out the bread and break it up into the bottom of a deep serving dish.
- Pour the chick peas and some of their water over the bread; Top with the smooth mixture and 80ml tahini.
- Garnish with parsley and balsam seed.
- You can use canned chickpeas but you won’t have the same taste.
- This recipe is also called tis’iyé, means watered chickpeas.
- Fatté is very famous in Lebanon, Palestine, Jordan and Syria; But every country has it’s own adaptation.
- You can also add cumin to this fattit hummus.
- My Grandma