Chickpea Fattet "Tostadas"

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Serves 4

Hummus

• 1 cup dried chickpeas

• 4 cups water
• 4 cloves garlic
• 1/4 cup fresh lemon juice
• 1/4 cup tahini
• 1/4 cup olive oil
• Salt to taste
• 
  

• 2 whole pitas, split in half
• 11/2 cups Greek-style yogurt
• 1 teaspoon cumin seeds
• 1 cup chopped romaine lettuce
• 1/4 cup pine nuts, toasted
• 1/4 cup chopped fresh mint or cilantro leaves

Photo by Leo Gong © 2010

Place the whole chickpeas in the workbowl of a food processor. Press in the garlic, then add the lemon juice, tahini, olive oil, and 2 tablespoons of the cooking water and process until the mixture is smooth. Add the remaining 2 tablespoons cooking water only if needed to thin the consistency. Add salt to taste.

To make the fattet, in a toaster oven or under a broiler, toast the pita halves until lightly browned or crisp. Arrange the pita halves on individual plates, then spread each pita with about 1/3 cup hummus. (Reserve the leftover hummus for another use). Sprinkle on 2 tablespoons of the chopped chickpeas, a generous dollop of yogurt, a pinch of cumin seed, 1/4 cup lettuce, 1 tablespoon of toasted pine nuts, and 1 tablespoon of chopped mint.

Serve immediately.

Variations: Try adding artichoke hearts, kalamata olives, or roasted peppers when processing the hummus.

Suggested Beverage: If I were drinking wine with this, I would probably choose something light, aromatic, and white or something dry and rosy pink. That's if I were drinking wine with it. But "tostada" somehow makes me lust after a good beer.

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