Hummus Fatteh (Hummus with Crisp Pita, Fried Meat, and Pine Nuts)

seriouseats.com

Andrea

subheading: For the Fatteh:

1 ¼ cups dried chickpeas (8 ounces; 226 g), see notes

1 teaspoon ground cumin

9 ounces thin pita (about 3 thin 8-inch pitas), cut into ¾-inch squares (250g; about 4 ½ cups)

1 cup tahini (about 8 ½ ounces; 240 g)

1 large clove garlic ( 10 g), finely minced

½ teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

1 cup full-fat Greek-style or plain yogurt (about 8 ½ ounces; 241 g)

¼ cup (60ml) freshly squeezed lemon juice from 2 lemons

subheading: For the Lemon Dressing:

1 large clove garlic ( 10 g), finely minced

1 medium green chile such as jalapeño or Anaheim (1 ¾ ounce; 50 g), seeded, stemmed, and finely diced

2 tablespoons (30ml) freshly squeezed lemon juice from 1 lemon

2 tablespoons (30ml) extra-virgin olive oil, plus more for drizzling

Kosher salt

subheading: For the Meat:

3 tablespoons ( 45 ml) extra-virgin olive oil

1 tablespoon ( 15 ml) unsalted butter or ghee

⅓ cup pine nuts (1 ½ ounces; 42g)

1 pound ( 454 g) lamb loin, beef tenderloin, or other tender and flavorful quick-cooking steak, cut into ½-inch cubes

1 teaspoon Lebanese 7 spice or baharat (see notes)

Kosher salt

subheading: For Serving:

2 tablespoons finely chopped flat-leaf parsley

Red pepper flakes or pomegranate seeds (optional)

Directions at seriouseats.com

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