Fattet Hummus

To soften and heat chickpeas:

1. Drain your canned chickpeas and rinse with cold water *(If you want to peel your chickpeas, rub them together in a bowl of water to loosen the skins)
2. Place in a pot with 1 Tsp of Cumin and 1/4 Tsp Chili powder
3. Cover with boiling water, and bring to a boil
4. Allow to simmer for 10-30 minutes, until the chickpeas are soft and tender
5. Once cooked, retain chickpeas and their water until needed

To make the Fatteh:

1. Cut your bread into bite sized pieces
2. Mix well with 1 Tbsp Olive oil and 1/4 Tsp each of Salt and Pepper
3. Bake for 8-10 minutes at 180c until golden and crispy
4. Place your chickpeas in a bowl and lightly crush
5. In a serving bowl, place a bed of toasted pitta. Add a few tablespoons of chickpea liquid and mix well
6. Top with the crushed chickpeas
7. Mix the Yoghurt, lemon juice, Tahini, salt, cumin, garlic and 1/4 cup chickpea liquid together
8. Pour the sauce onto your serving bowl until the whole thing is covered
9. Add more bread on top for decoration
10. You can optionally fry some pine nuts in butter or ghee and pour over the dish