Fatit Hummus (chickpea Casserole)

Total Time: 29 hrs Preparation Time: 24 hrs Cook Time: 5 hrs

Ingredients

• Servings: 8
• 1 kg chickpeas
• 6 pita bread (about 6-8 inches wide, the lebanese pita would be better than the greek... but if all you have in yo)
• 3 cups 100% plain greek yogurt
• 2 tablespoons ground cumin (optional)
• 2 garlic cloves, minced (optional)
• salt, as needed
• water (for soaking and boiling chickpeas)
• butter, as needed

Recipe

• 1 in the largest bowl you've got (and i really do mean large) empty the bag of chick peas.
• 2 then fill up with water till the bowl is about 3/4 of the way full.
• 3 let soak for at least 12h before the start of cooking. (over night is best).
• 4 drain the water from the chickpeas once you are ready to start cooking.
• 5 pour the chickpeas in a large stock pot.
• 6 add enough water ( same amount as you would add if you were boiling pasta).
• 7 boil on high, uncovered.
• 8 as it starts to boil it will produce this foamy stuff -- skim the foamy stuff out of the pot as it is produced.
• 9 once no more foam is being made:.
• 10 reduce heat to a simmer and cover the pot. add more water at this point if it is needed. also the water should always be at least an inch above the chick peas.
• 11 allow to simmer for 4 hours.
• 12 in the mean time you can start prepping the pita.
• 13 pre heat broiler at 500°f.
• 14 separate the two halves of all the pita breads.
• 15 spread butter on both sides of both halves of all the pita.
• 16 then stack the buttered pita on top of each other.
• 17 and cut into half inch squares.
• 18 place pita squares on a baking sheet in a single layer.
• 19 and bake in the center of the oven, under the broiler until brown and crisp -- you will need to watch it. since each broiler is different there is no specific cooking time -- normally about 4 minutes.
• 20 once all the pita chips are made place them in a 9x13 dish.
• 21 now to prepare the yogurt:.
• 22 in a bowl whisk together cumin, yogurt, garlic and 2 tsp salt.
• 23 refrigerate till needed.
• 24 once the chickpeas are done simmering:.
• 25 using a ladle scoop a chick peas out and pour onto the pita chips.
• 26 make sure you are also scooping out some of the broth.
• 27 you will need about a 1 inch layer of chick peas.
• 28 the left over chick peas and broth can be frozen and used later for the same or a different dish.
• 29 allow the dish to sit for about 10 minutes so the pita has a chance to absorb the broth.
• 30 pour the yogurt over the chickpeas.
• 31 serve!