Episode Notes for the Share Your Secrets Podcast Season 3, including useful links to resources.
This website uses cookies. By continuing to browse the website, you are agreeing to our use of cookies as detailed in our privacy policy.
Back
Back
Fatteh
Middle eastern dip dish
|
Serves |
4-6 |
|
Prep time |
45 minutes |
|
Cook time |
10 minutes |
Perfect for a shared starter or lunch with friends, Fatteh takes the chips and dips format and gives it a freshness that is often lacking.
Ingredients
| 400g | chickpeas, drained and rinsed |
| 300ml | greek yoghurt |
| 60ml | tahini |
| 1/2 | lemon, juiced |
| 2 | garlic cloves, crushed |
| 1 tsp | ground cumin |
| 40g | walnuts |
| 4 | pitta breads |
| Handful | fresh parsley, finely chopped |
| Handful | pomegranate seeds |
| 1 tsp | sumac |
| 2 tbsps | olive oil |
| salt, to taste |
Method
1. Dry fry the walnuts in a frying pan over a medium heat, stirring regularly to prevent burning. Remove from the pan when brittle and toasted, then roughly chop and place to one side.
2. Place the chickpeas in a pan with boiling water and cook for 7 minutes. Strain in a colander when complete.
3. While you wait for the chickpeas to cook, combine the yoghurt, tahini, lemon juice, cumin, garlic and salt in a mixing bowl.
4. Toast your pitta bread then cut into slices.
5. Arrange the sliced pitta around the edge of a serving plate. Pour the yoghurt mixture over the cooked chickpeas in the centre of the plate. Top with the toasted walnuts, pomegranate seeds, parsley, sumac and olive oil.
Chef’s tips
Adjust topping quantities to your own preference and try adding extras such as pistachios for variation.