It is no secret to regular readers of this blog that chickpeas and I have a long-standing love affair. We were first formally introduced in 2009 and have been hot and heavy ever since. Whether it’s in a veggie packed hummus, a dense and flavourful falafel, or even in a quick curry – I am down for the count when chickpeas are involved. It is by far my favourite legume (cue the #shitveganssay hashtag).
All things considered, I really ought to have made this recipe a little bit sooner, considering the main constituent is none other than the mighty chickpea. Sometimes referred to as “Fattet Hummus bil Laban”, Fattet Hummus is perhaps one of the lesser known staples of Syrian and Lebanese cuisine. Typically eaten for breakfast, it is a blend of creamy yoghurt, tahini, chickpeas, bread, spices and fragrant toasted pine nuts.
After browsing a few recipes online, veganising it seemed like it would be a cinch. Soy yoghurt instead of dairy, and olive oil in place of butter (I also originally wanted to concoct a gluten-free version, but was unable to get my hands on any gluten-free pita so I settled on wholewheat Arabic bread instead).
What took a little longer however, was deciding just how to go about making the fatteh – in true Arab fashion, it seems to be one of those dishes that no one can decide on how to make best. I started to worry and ponder which recipe I should attempt to veganise – when I thought “Wait a second. This is my blog; I can make it however I want!”
Having said that, I can’t guarantee that my method or end result is as authentic as the real thing – but I can assure you that it is light, tasty and choc full of flavour – plus of course, dairy free and plant-based to boot.
Vegan Fattet Hummus
- 1 1/2 cup of boiled chickpeas, divided
- 1/2 cup of soy yoghurt + extra for drizzling
- 1 1/2 tbsp tahini
- 1 clove of garlic
- 1 tbsp lemon juice
- 1 tsp cumin powder
- 1 piece of wholewheat Arabic pita bread
- 2 tsp extra virgin olive oil
- Sea salt and back pepper to taste
- 2 tbsp chopped parsley
- 1-2 tbsp toasted pine nuts
- Pomegranate seeds to garnish
- Start by chopping the bread into small rectangular shapes. Toss in 1 tsp of olive oil and toast in a pan on medium heat until browned and crispy, set aside.
- Toast the pine nuts gently for a few minutes and set aside.
- In a small food processor, combine the yoghurt, half the chickpeas, garlic, lemon juice, and cumin powder. Whizz until smooth.
- Assemble the dish by placing half of the toasted bread on the bottom of the dish, then layering with the blended yoghurt and chickpea mixture. Add the remainder of the whole chickpeas, then drizzle with more soy yoghurt, followed by the remaining toasted bread, pine nuts, parsley and pomegranate. Complete the garnish with the remaining tsp of olive oil, and some freshly ground black pepper, and enjoy
This dish would be the perfect thing to throw together if you were going to dinner at someone’s house – it takes just under 10 minutes to make, but looks like you spent hours slaving over it.
Well, maybe not hours per se…
…but you have to admit it’s a pretty good looking dish.
Not to mention the contrast between the creamy yoghurt, the savoury hummus, crispy bread and sweet bullets of pomegranate that harmonise in a fantastic medley of flavours and textures.
For me, it made for a wonderfully light and tasty lunch alongside a simple kale salad today, but most of all I was thankful for the ease at which it came together. I’m feeling slightly under the weather and was in no state to be on my feet cooking for hours on end.
If you were once a fan of fattet hummus, or hell – if you like chickpeas anywhere near as much as I do, then I urge you to try this recipe, you won’t be disappointed.
Until next time, dear readers!