If you prefer, replace one of the aubergines with two courgettes or add a layer of fried caramelised onion.

Preheat oven to 180°C.
Arrange the pita and aubergine pieces in two separate trays.
Sprinkle them both with olive oil, season with salt and pepper, and char and roast in oven or under the grill for 10 minutes or more until golden brown. Keep an eye on the pita so it doesn’t burn.
Place the pita slices on a serving plate, sprinkle over the chickpeas with a little of their liquid, top with the aubergine cubes, garlic, tahini, yogurt and finish with the roasted pistachio and almonds, herbs and sumac.
Serve immediately.

Find more of Orly’s recipes at sirpele.blog

First published in the JC July 17 2020

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Ingredients

Name: Fattat hummus - crispy pita and chickpea salad
Ingredients: 2 x day-old pita breads torn to pieces 2 aubergines, peeled and diced 60ml olive oil Salt and white pepper 500g cooked chickpeas 3 -5 cloves of garlic 1 level tsp Baharat spice mix 250ml yogurt 3 tbsp raw tahini To serve: A handful of roasted almonds and pistachios 15g parsley, coriander and chopped mint 1 tsp sumac

2 x day-old pita breads torn to pieces

2 aubergines, peeled and diced

60ml olive oil

Salt and white pepper

500g cooked chickpeas

3 -5 cloves of garlic

1 level tsp Baharat spice mix

250ml yogurt

3 tbsp raw tahini

To serve:

A handful of roasted almonds and pistachios

15g parsley, coriander and chopped mint

1 tsp sumac

Fattat hummus - crispy pita and chickpea salad

Topics:

Ingredients

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