Fattet Hummus

Prep Time

My grandfather abu Ibrahim was the king of fatteh, he would make it every Friday at the family lunch and it was perfect.

Soak chickpeas overnight, then boil for 2-3 hours, removing the scum from the top.
Then make hummus with half the chickpeas. Keep the stock, as you will be using it later.
In a food processor, blend your chickpeas with ice, tahini, lemon juice, and garlic.
In a separate bowl add your fried bread and top with the chickpea stock. Make sure it is hot because you need to eat it right away.
Add your hummus on top and then follow with cold yogurt.
Top with pine nuts cooked in ghee, along with pomegranates and parsley for decoration. Enjoy!