Recipe

Fatteh

This delicious Middle Eastern dip is made with chickpeas, yoghurt and garlic. Serve it up with fresh Lebanese bread to create a delicious starter or healthy snack.

Feb 28, 2010 1:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 2
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Ingredients

Fatteh
  • 420 gram canned no-added-salt chickpeas (garbanzo beans), rinsed, drained cup (80ml) water
  • 1 wholemeal lebanese bread (80g)
  • 3 teaspoon olive oil
  • 1 1/2 cup (420g) low-fat plain yoghurt
  • 1 clove garlic, crushed
  • 1/4 cup (40g) pine nuts, toasted
  • 1/4 teaspoon sumac

Method

Fatteh
  • 1
    Combine chickpeas and the water in a small saucepan over medium heat. Bring to the boil, reduce heat to low; simmer, covered, for 5 minutes. Using a potato masher, roughly mash chickpeas; keep warm.
  • 2
    Preheat grill (broiler) to medium. Brush bread with oil; place on an oven tray. Grill both sides until bread is dry and crisp (be careful not to burn the bread). Break bread into pieces.
  • 3
    Combine yoghurt and garlic in a small bowl.
  • 4
    To serve, divide bread pieces between two shallow plates; spoon over warm chickpea mash. Top with yoghurt mixture; scatter with pine nuts and sprinkle with sumac. Serve immediately.

Notes

If you find the chickpea mixture too thick add an extra teaspoon or two of hot water. You can easily double the recipe for a brunch with friends. If you prefer, crisp the bread in a 200°C oven for about 5 minutes.

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