Fattet Hummus (Chickpeas with Pita and Spiced Yogurt)

Chickpeas with Pita and Spiced Yogurt (Fattet Hummus)

Chickpeas with Pita and Spiced Yogurt (Fattet Hummus)
Across the Levant, you will find variations on fatteh, dishes built on toasted or fried day-old bread. The term comes from the Arabic word "fatta", meaning to crumble bread. In this Lebanese version from author Fouad Kassab's mother Isabelle, brown butter tops a layered dish of baked pita and chickpeas tossed with spiced yogurt. To save time, soak the chickpeas in water and baking soda: the alkilinity of the soda breaks down the beans' cellular walls and can reduce cooking time by thirty five minutes.James Oseland

Across the Levant, you will find variations on fatteh, dishes built on toasted or fried day-old bread. The term comes from the Arabic word "fatta", meaning to crumble bread. In this Lebanese version from chef Fouad Kassab's mother Isabelle, brown butter tops a layered dish of baked pita and chickpeas tossed with spiced yogurt. To save time, soak the chickpeas in water and baking soda: the alkalinity of the soda breaks down the beans' cellular walls and reduces the cooking time. This recipe first appeared in our October 2014 issue with the story Home for the Harvest.