📝 About This Recipe
Fattet Hummus is a legendary Levantine breakfast staple that masterfully combines contrasting textures and temperatures. This soul-warming dish features layers of crispy toasted pita, warm buttery chickpeas, and a cool, garlicky yogurt tahini sauce, all finished with a sizzle of toasted pine nuts. It is a celebratory communal meal often enjoyed on slow Sunday mornings, offering a perfect balance of creamy, crunchy, and tangy flavors.
🥗 Ingredients
The Bread and Chickpeas
- 3 loaves Lebanese Pita Bread (cut into 1-inch squares)
- 2 cans (15 oz each) Chickpeas (cooked until very tender; reserve half the liquid)
- 1/2 teaspoon Cumin (ground)
- 2 tablespoons Extra Virgin Olive Oil (for tossing the bread)
The Yogurt Tahini Sauce
- 3 cups Greek Yogurt (at room temperature to prevent curdling)
- 1/2 cup Tahini (well-stirred)
- 3 cloves Garlic (crushed into a smooth paste with a pinch of salt)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Salt (adjust to taste)
The Sizzling Topping and Garnish
- 3 tablespoons Ghee or Unsalted Butter (for frying the nuts)
- 1/4 cup Pine Nuts (can substitute with slivered almonds)
- 1/4 cup Fresh Parsley (finely chopped)
- 1/2 teaspoon Paprika or Aleppo Pepper (for dusting)
- 2 tablespoons Pomegranate Arils (optional, for a pop of color and sweetness)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Spread the pita squares on a large baking sheet, drizzle with olive oil, and toss well to coat.
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2
Toast the pita in the oven for 8-10 minutes, tossing halfway through, until they are golden brown and very crunchy. Set aside.
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3
In a medium saucepan, combine the chickpeas with their reserved liquid and the ground cumin. Simmer over medium heat for 10 minutes until the chickpeas are soft and heated through.
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4
While the chickpeas simmer, prepare the yogurt sauce. In a large bowl, whisk together the yogurt, tahini, crushed garlic, lemon juice, and salt until completely smooth.
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5
If the yogurt sauce is too thick, add 1-2 tablespoons of the warm chickpea liquid to thin it to a pourable, velvety consistency.
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6
Begin assembly by placing the toasted pita bread in the bottom of a deep serving dish or individual bowls.
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7
Ladle the warm chickpeas and a few tablespoons of their cooking liquid over the bread. The bread should soften slightly but still retain some crunch.
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8
Pour the yogurt-tahini mixture over the chickpeas, spreading it evenly to cover the entire surface.
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9
In a small skillet, melt the ghee or butter over medium-low heat. Add the pine nuts and fry, stirring constantly, until they are a deep golden brown.
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10
Immediately pour the hot ghee and toasted nuts over the yogurt layer. You should hear a satisfying sizzle as the fat hits the cool yogurt.
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11
Garnish immediately with a dusting of paprika, chopped parsley, and pomegranate arils if using.
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12
Serve immediately while the bread is still partly crisp and the nuts are hot.
💡 Chef's Tips
Always use room temperature yogurt to prevent it from splitting when it hits the warm chickpeas. For the best texture, don't assemble the dish until you are ready to sit down and eat, as the bread will eventually become soggy. If you want a lighter version, you can air-fry the pita bread instead of tossing it in oil and baking. Using high-quality, creamy tahini is essential; if your tahini is bitter, add a tiny pinch of sugar to the sauce to balance it. Don't skimp on the garlic—it is the backbone of the flavor profile in a traditional Fatteh.
🍽️ Serving Suggestions
Serve with a side of fresh mint leaves, green onions, and crisp radishes for a refreshing crunch. Pair with a hot cup of Lebanese black tea infused with fresh mint or sage. A side of assorted pickles (kabees) like pickled turnips or cucumbers adds a lovely acidity. Serve alongside a plate of sliced tomatoes and cucumbers drizzled with olive oil and za'atar.