Hummus but make it a main

Instructions

To make the chickpeas:

1. Drain your chickpeas from the can and wash thoroughly
2. Place in a pot with 1 Tsp salt, 1/2 Tsp cumin, and Aleppo pepper flakes. Add 1.5L or quarts of water and bring to a boil. Cook on high heat for 20-30 minutes until the chickpeas are soft
3. Drain the chickpeas into a seive, making sure to keep the liquid they were cooked in

To bake the bread:

1. Cut your pitta loaves into bite-sized pieces
2. Add 1 Tbsp olive oil, 1/4 Tsp salt and 1/8 Tsp black pepper. Mix well then place on a baking sheet
3. Bake at 180c (360f) for 8-12 minutes until golden in colour

To fry the bread:

1. Cut your pitta loaves into bite-sized pieces
2. Fill a frying pan with enough oil to deep fry, and heat on high heat
3. Add the bread to the pan and fry for 10-30 seconds, until a light golden colour
4. Remove from the pan and allow to drain completely

To make the sauce:

1. In your food processor or blender, add the yoghurt, tahini, 3 cloves of garlic, 1/2 Tsp of salt, 1/2 Tsp of cumin and 4 Tbsp of lemon juice. Add 1 cup of the chickpea liquid and half of the cooked chickpeas
2. Blend until well combined, then thin out further with more liquid if needed

To assemble the fatteh (per serving):

1. Place 1/3rd of the bread in a bowl and add 1/4 cup of the chickpea liquid
2. Add 1/2 clove of crushed garlic and then take a 1/3rd of the chickpeas and add half of them to the bowl
3. Mix until well combined then add some of the hummus sauce. Mix once more then pour this into a serving bowl. Add more chickpeas, then more sauce
4. Melt 1/2 Tbsp clarified butter and pour over the bowl. Top with the remaining chickpeas and toast some pine nuts and add them
5. Sprinkle over some paprika
6. Serve and enjoy right away