Ok – just tried this out last night (but didn’t take a picture, will take one tomorrow when I make it again) and it is SO yummy and very very easy if you have access to the ingredients. Otherwise, it’s only kind of easy. I’m not sure how ‘authentic’ it is as a fattet hommus with yoghurt but all I can say is that two casserole dishes of it were inhaled by 7 of my favorite people.
3 loaves of baladi bread (Egyptian pita bread… )
2 tablespoons of butter
4 cloves of garlic, smushed or chopped super fine
4 yoghurt pots (the little ones – or one very large one)
1 can of chickpeas (whole)
1/2 can of hommus (smushed chickpeas with some tahina)
1/2 cup of pine nuts (optional)
1. Prepare the ingredients – smush all the garlic and put it in a little container so you can use it throughout the recipe. Empty the yoghurt pots in a bowl if they are not in one big container, etc. Do not empty the whole chickpeas from the can yet.
2. Rip up the bread with your hands and fry it in a mixture of butter and oil with a sprinkling of smushed garlic. Remove when slightly crunchy and browned.
3. Mix yoghurt with 1/2 can of hummos (the smushed chickpeas with tahina) and the remaining garlic.
4. Melt the remaining butter in a frying pan with the pine nuts.
5. Layer – Take a casserole dish and spread the fried bread across the bottom. Cover the bread in the liquid from the can of whole chickpeas – just enough to coat the bread. Pour the yoghurt/hummos/garlic mixture over the bread. Pour the entire can of chickpeas over the yoghurt (you may have a little liquid left in the can after you pour some onto the bread – drain it, you don’t need that liquid on top of the yogurt). Pour the melted butter and pine nuts over the top.
6. Eat! (Or serve, if you are so generous.)
*** Pictures (of every step) to come!