Chickpea Fattet Tostadas

  1. To make the hummus, thoroughly rinse the chickpeas, then place them, along with the water, in the slow cooker insert.
  2. Cover and cook on low for 6 to 8 hours, or until the chickpeas are tender.
  3. Drain the chickpeas, reserving 1/4 cup of the cooking water.
  4. (You can reserve the rest of the cooking water for thickening soups or stews.)
  5. Measure out 1/2 cup of the cooked chickpeas, coarsely chop them, and set them aside.
  6. Place the whole chickpeas in the workbowl of a food processor.
  7. 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.
  8. Add the remaining 2 tablespoons cooking water only if needed to thin the consistency.
  9. Add salt to taste.
  10. To make the fattet, in a toaster oven or under a broiler, toast the pita halves until lightly browned or crisp.
  11. Arrange the pita halves on individual plates, then spread each pita with about 1/3 cup hummus.
  12. (Reserve the leftover hummus for another use).
  13. 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.
  14. Serve immediately.
  15. Try adding artichoke hearts, kalamata olives, or roasted peppers when processing the hummus.
  16. If I were drinking wine with this, I would probably choose something light, aromatic, and white or something dry and rosy pink.
  17. Thats if I were drinking wine with it.
  18. But tostada somehow makes me lust after a good beer.

chickpeas, water, garlic, lemon juice, tahini, olive oil, salt, pitas, yogurt, cumin seeds, romaine lettuce, pine nuts, fresh mint

Taken from www.epicurious.com/recipes/food/views/chickpea-fattet-tostadas-379738 (may not work)

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