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Fatteh Hummus

Pita chips with chick peas, yoghurt and pine

Fatteh Hummus


1 cup dried chick peas, soaked overnight
500g Greek style yoghurt
cup pine nuts
2 tbs unsalted butter
2 cloves garlic, mashed
1 tsp salt
Toasted Lebanese bread, crumbled into chip size pieces


  1. Soak chick peas in a large bowl and cover with 4 cups of cold water, stand overnight.
  2. Drain chick peas, rinse & place in a large saucepan with 6 cups of water. Bring to the boil, turn down heat, cover and simmer gently for approximately 25-30 minutes until firm but cooked. Strain chick peas reserving some of the liquid & add tsp of salt, mix & cool.
  3. Toast the bread either in the oven or the grill until golden, cool & crumble. Alternatively, you can brush a layer of bread with olive oil and toast in the oven until golden, crumble. Can also be fried, break into pieces and fry quickly in 5cm of oil, drain.
  4. In a bowl, add mashed garlic & tsp of salt to the yoghurt and mix well.

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