Fatit Hummus (Chickpea Casserole) Recipe

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Fatit Hummus (Chickpea Casserole)
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Ingredients
8
Count
Nutrition
721
Calories
Total time
1740
Minutes
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Ingredients:

Directions:

  1. In the largest bowl you've got (and i really do mean large) empty the bag of chick peas.
  2. Then fill up with water till the bowl is about 3/4 of the way full.
  3. Let soak for at least 12h before the start of cooking. (over night is best).
  4. Drain the water from the chickpeas once you are ready to start cooking.
  5. Pour the chickpeas in a large stock pot.
  6. Add enough water ( same amount as you would add if you were boiling pasta).
  7. Boil on high, UNCOVERED.
  8. As it starts to boil it will produce this white foamy stuff - skim the foamy stuff out of the pot as it is produced.
  9. Once no more foam is being made:.
  10. Reduce heat to a simmer and cover the pot. add more water at this point if it is needed. also the water should always be at least an inch above the chick peas.
  11. Allow to simmer for 4 hours.
  12. In the mean time you can start prepping the pita.
  13. Pre heat broiler at 500°F.
  14. Separate the two halves of all the pita breads.
  15. Spread butter on both sides of both halves of all the pita.
  16. Then stack the buttered pita on top of each other.
  17. And cut into half inch squares.
  18. Place pita squares on a baking sheet in a single layer.
  19. And bake in the center of the oven, under the broiler until brown and crisp - you will need to watch it. since each broiler is different there is no specific cooking time - normally about 4 minutes.
  20. Once all the pita chips are made place them in a 9x13 dish.
  21. Now to prepare the yogurt:.
  22. In a bowl whisk together cumin, yogurt, garlic and 2 tsp salt.
  23. Refrigerate till needed.
  24. Once the chickpeas are done simmering:.
  25. Using a ladle scoop a chick peas out and pour onto the pita chips.
  26. Make sure you are also scooping out some of the broth.
  27. You will need about a 1 inch layer of chick peas.
  28. The left over chick peas and broth can be frozen and used later for the same or a different dish.
  29. Allow the dish to sit for about 10 minutes so the pita has a chance to absorb the broth.
  30. Pour the yogurt over the chickpeas.
  31. Serve!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 720.71 Kcal (3017 kJ)
Calories from fat 165.69 Kcal
% Daily Value*
Total Fat 18.41g 28%
Sodium 330.06mg 14%
Potassium 1141.33mg 24%
Total Carbs 102.16g 34%
Sugars 17.79g 71%
Dietary Fiber 14.83g 59%
Protein 35.41g 71%
Vitamin C 0.4mg 1%
Iron 8.6mg 48%
Calcium 110.3mg 11%
Amount Per 100 g
Calories 276.16 Kcal (1156 kJ)
Calories from fat 63.49 Kcal
% Daily Value*
Total Fat 7.05g 28%
Sodium 126.47mg 14%
Potassium 437.33mg 24%
Total Carbs 39.14g 34%
Sugars 6.82g 71%
Dietary Fiber 5.68g 59%
Protein 13.57g 71%
Vitamin C 0.1mg 1%
Iron 3.3mg 48%
Calcium 42.3mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.1
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • high fiber

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