Best 2 Abu Hadis Fattet Hummus Recipes

Abu hadis fattet hummus is a traditional Levantine dish made with layers of crispy pita bread, hummus, yogurt, and a variety of toppings. The dish is hearty and flavorful, and it is often served as a main course or as a side dish. It is believed that Abu hadis fattet hummus originated in Jerusalem, and it is a popular dish throughout the Middle East. The name "abu hadis" means "father of tradition," and it is said that the dish was created by a man named Abu hadis who was known for his generosity and hospitality.

Check out the recipes below so you can choose the best recipe for yourself!

FATTET HUMMUS

Fattet Hummus image

A number of popular Lebanese dishes which go under the name of fatta (see page 222) involve yogurt and a bed of soaked toasted or fried bread. This one is served for breakfast accompanied by scallions and green peppers cut into strips.

Yield serves 4-6

Number Of Ingredients 10

Ingredients

3/4 cup chickpeas, soaked in cold water overnight
Salt
2-2 1/2 cups Greek-style thick drained yogurt or plain whole-milk yogurt
3 cloves garlic, crushed
Pepper
2 pita breads
1-2 tablespoons dried mint leaves
3-4 tablespoons pine nuts
1 tablespoon butter or vegetable oil
Good pinch of ground chili pepper or flakes (optional)

Steps:

Drain the chickpeas and simmer in fresh water to cover until they are really very soft, usually well over an hour, adding salt only when they are nearly done.
Beat the yogurt with the garlic and pepper.
Open out the pita breads and leave them for a few minutes in a very hot oven, or turn them under the broiler until they are crisp and very lightly browned. Then break them up with your hands into the bottom of a serving dish. Pour the chickpeas and some of their cooking water over the bread, soaking it thoroughly, keeping out a few chickpeas to decorate the dish.
Pour the yogurt mixture over the chickpeas.
To garnish, crush the mint leaves over the top. Fry the pine nuts in the butter or oil until they are a light brown. Sprinkle these and the extra chickpeas over the yogurt. Some people like to sprinkle on hot ground chili pepper or chili flakes.
Serve at once, while the chickpeas are hot and the rest is lukewarm.
A Damascus version called tasseia has the chickpeas crushed with a pestle and mortar and mixed with 2-3 tablespoons tahina, the juice of 1/2 lemon, and 1 crushed garlic clove. You can put this in a blender with a little of the cooking liquor. Squeeze a little lemon juice in the chickpea water before sprinkling over the bread, spread the mashed chickpea cream over the top, and cover with yogurt, then garnish as before.
Instead of toasting the bread, some people like to cut it into triangles and deep-fry them in hot oil, then drain the pieces on paper towels and carry on as above.
An old version of this dish is made with lamb's trotters, which give a deliciously rich flavor and texture to the stock.

ABU HADI'S FATTET HUMMUS

Abu Hadi's Fattet Hummus image

Chickpea Fatteh. "The key to this deceptively simple dish is getting all the elements ready as quickly as possible. Abu Hadi's version of this popular Levantine dish is a little different from the typical Beirut one, reflecting his Damascus upbringing. I have taken some liberties with his recipe, such as heating the cumin and paprika in the butter, and adding olive oil. I'm sure Abu Hadi would forgive me; he likes to experiment with new flavors." Modified from a book I do not endorse for content except for the recipes, called Day of Honey by Annia Ciezadlo.

Provided by UmmBinat

Categories Breakfast

Time 35m

Yield 2 generous servings, 2 serving(s)

Number Of Ingredients 12

Ingredients

garlic clove
1 teaspoon coarse sea salt (to taste)
2 teaspoons lemon juice (about 1/4 lemon)
1 1/2 tablespoons tahini
2 1/2 cups whole milk yogurt (I use Balkan)
olive oil, to fry pita bread
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons pine nuts
1/4 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon dried mint

Steps:

Rinse the chickpeas and rub them very lightly between your hands to remove as many of the skins as possible. (I pull off each one ahead of time for a love soft bite) Warm them in a small cooking pot with 1/4 inch water over very low heat. Add more water if necessary.
In a mortar, mash the garlic and salt together with a pestle until they make a smooth paste. Add the lemon juice and stir until you have a loose slurry. Set aside.
Take half of the lemon-garlic mixture and put it in a second bowl. Add the tahini and mix until smooth. Add the yogurt and whisk until fully combined. Set aside.
Fry the pita halves until just golden brown in a little olive oil. When they are cool enough to handle, break them into bite-sized pieces-roughly ½-inch squares or triangles. Set aside half of them. Layer the other half on the bottom of a serving bowl.
Pour the chickpeas with their cooking liquid into the bowl with the remaining lemon-garlic slurry. Mix them until coated thoroughly, mashing about half the beans with the pestle. Dump them in your serving bowl on top of the toasted bread. Top with the yogurt mixture.
Melt the butter in a small skillet over medium heat with the 1 tbs olive oil. Add the pine nuts and toast, shaking the pan so they cook evenly, until golden brown. Add the paprika and cumin and stir gently to coat. Dump the nuts on top of the yogurt and top with the remaining toasted bread. Garnish with dried mint.
Enjoy!

Nutrition Facts : Calories 422.6, Fat 33.8, SaturatedFat 12.2, Cholesterol 55.1, Sodium 1364.5, Carbohydrate 19.1, Fiber 1.6, Sugar 14.8, Protein 14

Tips:

Soak the chickpeas overnight or for at least 8 hours before cooking.
Use a pressure cooker to cook the chickpeas quickly and easily.
If you don't have a pressure cooker, you can also cook the chickpeas in a regular pot over medium heat for about 1 hour, or until they are tender.
Make sure to season the chickpeas with salt and pepper before cooking.
Use fresh, ripe tomatoes for the tomato sauce.
You can also use canned tomatoes, but make sure to drain them well before using.
Add a pinch of sugar to the tomato sauce to balance out the acidity.
Use a good quality tahini for the hummus.
Make sure the hummus is smooth and creamy before serving.
You can use pita bread, lavash, or any other type of flatbread for the fattet hummus.
Top the fattet hummus with chopped parsley, cilantro, and toasted pine nuts.

Conclusion:

Fattet hummus is a delicious and satisfying dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its combination of chickpeas, tomato sauce, hummus, and flatbread, fattet hummus is a hearty and flavorful meal that is sure to please everyone at the table.