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All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
DISCLAIMER:
Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
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WHAT YOU NEED
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Soak the chickpeas overnight in water covering them up with 1 to 2 cm of water then add water again in the morning in a manner to keep them covered by 1 cm.
When it is time to prepare your Fattet Hummus, transpose the chickpeas to a cooking pot along with the water in which you soaked them and cook them covered at low heat for one hour and up to one and a half hours.
Prepare a mix of ground black pepper, ginger and garlic and add it to the chickpeas anytime during the cooking. Add salt also.
When it is time to prepare your Fattet Hummus, transpose the chickpeas to a cooking pot along with the water in which you soaked them and cook them covered at low heat for one hour and up to one and a half hours.
Prepare a mix of ground black pepper, ginger and garlic and add it to the chickpeas anytime during the cooking. Add salt also.
In parallel, crush the garlic cloves with salt and add them to the yogurt.
Add the cup of water if the yogurt is thick, mix well and use a hand blender to perfectly integrate all.
Use a spoon to remove any foam that would have formed at the yogurt surface once done.
Set aside at room temperature.
Use a spoon to remove any foam that would have formed at the yogurt surface once done.
Set aside at room temperature.
Split the Lebanese bread in two halves, and have it baked in the oven so it becomes rigid (toasted).
That's the "khebez mohammas".
That's the "khebez mohammas".
Once the chickpeas are well cooked, turn of the heat, add the olive oil and mix with the cooking juice.
The chickpeas should be of a wet and juicy appearance as shown in the right picture.
The chickpeas should be of a wet and juicy appearance as shown in the right picture.
Time to serve now, knowing the chickpeas are to be hot and the yogurt at room temperature.
Put the chickpeas first in a bowl dish then add the yogurt in a manner to completely cover the chickpeas.
Put the chickpeas first in a bowl dish then add the yogurt in a manner to completely cover the chickpeas.
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Break by hand the toasted Lebanese bread on top of it and enjoy.
Bon Appétit!
Bon Appétit!
