Avocado hummus, falafel and broad bean baguettes
Check out our quick and easy vegan baguettes. These simple sandwiches are packed with creamy hummus, vibrant broad beans and flavoursome falafel, a perfect lunchtime meal
Fattet hummus (chickpeas and garlic yogurt with fried bread)
Serves 4
Easy
Prep:
Cook:
Lebanese fatteh hummus uses stale bread that’s toasted or fried and crumbled to create a base, which is then covered with yogurt and other savoury toppings
Skip to ingredients
- 250g dried chickpeas(soaked overnight in plenty of water) or 2 x 400g tins of chickpeas
- 2 garlic cloves
- 1 tsp sea salt
- 500g plain yogurt
- 50g pitta
- 2 tbsp butter or ghee
- 1 tbsp olive oil
- 50g cashews
- 50g flaked almonds
- 50g pine nuts (optional)
- pinch of paprikafor dusting
Nutrition: per serving
- kcal526
- fat29g
- saturates9g
- carbs38g
- sugars12g
- fibre8g
- protein23g
- salt1.8g
Method
step 1
If using dried chickpeas that you have soaked overnight, drain them, put them in a pan and cover with plenty of water. Bring to the boil, then skim off the foam with a slotted spoon. Reduce the heat and simmer for 1 hr-1 hr 30 mins until cooked and tender. Drain, reserving 125ml of the cooking liquid, and allow to cool slightly. Alternatively, drain the tinned chickpeas, reserving 125ml of their liquid, and heat through in a pan with the reserved liquid.
step 2
Use a mortar and pestle to smash the garlic with the salt, then mix with the yogurt.
step 3
Toast or fry the pitta and break into large pieces. Put the pieces at the bottom of a large serving bowl and lightly soak the bread with some of the chickpea cooking liquid – if you prefer a little crunch, reserve some of the crispy bread in a separate bowl to serve alongside. Top with the cooked chickpeas, then drizzle over the garlic yogurt.
step 4
Meanwhile, heat the butter or ghee and oil in a pan and toast the nuts until golden. Scoop the nuts and hot butter over the yogurt, dust with paprika and serve.
