Fattet Hummus: 15-Min Recipe

Hummus can be made in an extraordinary number of ways.
For World Hummus Day, we offer Chef Jens Muenchenbach's special layered Arabic variety, that incorporates yoghurt and nuts.

Ingredients

• 500 gm boiled chickpeas
• 500 gm yoghurt
• 10 gm garlic, finely chopped or minced

Ingredients, continued

• 20 gm ghee
• 10 gm pine nuts
• 10 gm red paprika
• 5 gm parsley, finely chopped + extra for the garnish

Ingredients, continued

• 5 gm salt
• 30 gm fried thin slices of bread or ribbons of pita
• 100 ml water, from boiling the chickpeas or from the canned chickpeas
• 10 gm dried mint
• Handful mixed roasted nuts, like cashews, almonds, walnuts, for garnish

Method

• Whisk the yoghurt with the salt, garlic, dried mint, parsley, paprika.
  Keep aside.

Method, continued

• In a flat, medium-sized bowl, layer the bread or pita at the bottom.
  Then add the chickpeas and their water.
  Lastly, layer the yoghurt mixture on top.

Method, continued

• Working quickly, so the bread/pita does not lose its crispness, simultaneously, roast the pine nuts in the ghee, in a frying pan, over low heat, for a few minutes till the nuts turn pink.
• Pour the ghee and the roasted pine nuts over the yoghurt layer and add the other nuts, reserved chopped parsley for garnish.
  Serve immediately with crudites, ie sticks of carrots, celery, cucumber, cut in bite-size pieces.

Tips
Fattet Hummus can be served with spiced meats or cold meats.
Instead of ghee, extra virgin olive oil can be used too.