Fatteh Hummus
In Lebanon, this peasant-style layered chickpea dish is often eaten for breakfast, and it’s a favorite morning meal of my Uncle Dominick. Every time he visits my sitto (grandmother) in our village in Northern Lebanon, he dives into a big serving of this. I’ve found, though, that this meatless meal is perfect for breakfast, brunch, lunch, or dinner. Warm chickpeas are smashed with garlic cloves and covered with luscious tahini-spiked laban (yogurt) sauce and topped with fresh herbs, toasted pine nuts, and—my favorite part—baked pita chips. While the pita is often fried, I prefer to bake mine for a healthier but still crispy-crunchy version.
Even though using soaked dried chickpeas is more time-intensive, I really recommend it—the flavor makes all the difference to this tasty bowl!
