Chickpea Fattet "Tostadas"
Hummus:
- 1 cup dried chickpeas
- 4 cups water
- 4 cloves garlic
- ¼ cup fresh lemon juice
- ¼ cup tahini
- ¼ cup olive oil
- Salt to taste
- 2 whole pitas, split in half
- 1½ cups Greek-style yogurt
- 1 teaspoon cumin seeds
- 1 cup chopped romaine lettuce
- ¼ cup pine nuts, toasted
- ¼ cup chopped fresh mint or cilantro leaves
Instructions:
Fattet is a sort of Middle Eastern layered casserole or salad.
- To make the hummus, thoroughly rinse the chickpeas, then place them, along with the water, in the slow cooker insert.
- Cover and cook on low for 6 to 8 hours, or until the chickpeas are tender. Drain the chickpeas, reserving ¼ cup of the cooking water. (You can reserve the rest of the cooking water for thickening soups or stews.) Measure out ½ cup of the cooked chickpeas, coarsely chop them, and set them aside.
- Place the whole chickpeas in the workbowl of a food processor. Press in the garlic, then add the lemon juice, tahini, olive oil, and 2 tablespoons of the cooking water and process until the mixture is smooth. Add the remaining 2 tablespoons cooking water only if needed to thin the consistency. Add salt to taste.
- To make the fattet, in a toaster oven or under a broiler, toast the pita halves until lightly browned or crisp.
- Arrange the pita halves on individual plates, then spread each pita with about ⅓ cup hummus. (Reserve the leftover hummus for another use). Sprinkle on 2 tablespoons of the chopped chickpeas, a generous dollop of yogurt, a pinch of cumin seed, ¼ cup lettuce, 1 tablespoon of toasted pine nuts, and 1 tablespoon of chopped mint.
- Serve immediately.