Syrian Hummus Fatteh with Spiced Chickpeas

Ingredients

• 2 cans chickpeas, drained
• 2 pita breads, torn
• 1 cup plain yogurt
• 1/4 cup tahini
• 3 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/4 cup toasted pine nuts
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Heat the oven to 400F (200C). Spread the torn pita on a sheet pan, toss with 1 tablespoon of the oil and a pinch of salt, and bake for 6 to 8 minutes until crisp and sandy. Leave them uncovered so they stay dry.
2. Simmer the chickpeas in a saucepan with 1 cup water, half the cumin, and a pinch of salt for 10 minutes, until hot and softened. Keep them in their liquid; you will need it.
3. Whisk the yogurt, tahini, half the garlic, a squeeze of lemon, and 1/4 teaspoon salt together until smooth. Loosen with 2 to 3 tablespoons of the warm chickpea liquid until it pours like heavy cream.
4. Taste the yogurt sauce and make it a little sharper and saltier than seems right; it has to season the bread and chickpeas underneath it.
5. Heat the remaining oil in a small skillet with the onion and cook for 4 minutes, then add the remaining garlic and cumin for 30 seconds until fragrant.
6. Assemble immediately before serving, in this order: the crisp bread in the base of a wide bowl, the hot drained chickpeas over it, then the yogurt sauce poured across the top.
7. Fatteh must be layered at the last moment. Assembled early, the bread turns to paste and the dish loses its whole point of contrast.
8. Pour the hot spiced onion butter over the surface, scatter with the pine nuts and fresh herbs, and serve at once with lemon wedges.

Allergen note: Contains dairy, gluten, sesame, and tree nuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.