Fattet Hummus

Ingredients

• 1 can (15 oz) canned chickpeas, drained and patted dry
• ¼ cup tahini
• 3 tablespoons lemon juice
• 3 cloves garlic cloves, minced until smaller than grains of rice
• 1 pocket pita bread
• ¼ cup olive oil, divided

Instructions

1. 1

   Split the pita pocket open by gently pulling the two layers apart, then cut into pieces roughly 2 inches wide and 2 inches tall, like rough triangles or irregular squares.

2. 2

   Place the chickpeas on a clean kitchen towel and pat them dry by rubbing gently — this helps them crisp up when fried, about 30 seconds total.

3. 3

   Heat 2 tablespoons of the olive oil in a 10-inch skillet over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 90 seconds.

4. 4

   Add the dried chickpeas to the hot oil and stir every 20 seconds, cooking until they turn a light golden brown and smell nutty, about 2 to 3 minutes total.

5. 5

   Pour the chickpeas into a small bowl using a slotted spoon, leaving the oil in the skillet, and set the bowl aside.

6. 6

   Add the pita pieces to the same hot oil and stir every 15 seconds until they turn golden brown and sound crispy when you bite a piece, about 3 to 4 minutes total.

7. 7

   Tip the pita chips onto the same paper towel as the chickpeas and set aside; leave the oil in the skillet.

8. 8

   Add the minced garlic to the warm oil in the skillet and stir constantly for exactly 30 seconds until it smells strongly fragrant and golden — do not let it burn.

9. 9

   Pour the tahini and lemon juice into a small bowl with 2 tablespoons of cold water and whisk vigorously until smooth and creamy, about 20 seconds.

10. 10

    Spread the tahini mixture onto a shallow bowl or plate in a thin, even layer by tilting and gently tapping the bowl to flatten it.

11. 11

    Scatter the crispy pita chips and roasted chickpeas over the hummus in a single irregular layer across the top.

12. 12

    Drizzle the warm garlic oil slowly over the pita and chickpeas in thin lines, then serve immediately while the chips are still crispy.

Tools you’ll need

• 10-inch skillet
• paper towels
• slotted spoon
• small bowl
• whisk
• shallow serving bowl or plate

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