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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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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.
Break by hand the toasted Lebanese bread on top of it and enjoy.
Bon Appétit!
Bon Appétit!