📝 About This Recipe
Fattet Hummus is a beloved Lebanese masterpiece that translates to 'crumbled bread,' representing the soul of Levantine breakfast and brunch. This dish layers crispy, golden fried pita with warm, cumin-scented chickpeas, all smothered in a luxurious, garlic-infused tahini yogurt sauce. The contrast between the crunch of the toasted nuts, the silkiness of the yogurt, and the warmth of the chickpeas creates a symphony of textures that is both comforting and sophisticated.
🥗 Ingredients
The Bread Base
- 2 large loaves Lebanese Pita Bread (cut into 1-inch squares)
- 1/2 cup Vegetable Oil (for frying; alternatively use olive oil for baking)
The Chickpea Layer
- 3 cups Cooked Chickpeas (canned or soaked overnight and boiled until tender)
- 1/2 cup Chickpea Broth (reserved from the pot or can)
- 2 cloves Garlic (crushed into a paste)
- 1 teaspoon Cumin (ground)
- 1/2 teaspoon Salt (to taste)
The Yogurt Tahini Sauce
- 3 cups Greek Yogurt (full fat and at room temperature)
- 1/3 cup Tahini (well-stirred)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 2 cloves Garlic (finely minced with a pinch of salt)
The Sizzling Topping & Garnish
- 2 tablespoons Ghee or Butter (authentic recipes use Samne (Ghee))
- 1/4 cup Pine Nuts (or slivered almonds)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/2 teaspoon Paprika or Aleppo Pepper (for dusting)
- 1 tablespoon Pomegranate Seeds (optional for a pop of color)
👨🍳 Instructions
-
1
Start by preparing the pita bread. Heat the vegetable oil in a wide skillet over medium-high heat and fry the bread squares until they are deep golden brown and crunchy. Drain on paper towels and sprinkle with a pinch of salt.
-
2
In a medium saucepan, combine the cooked chickpeas with their broth, crushed garlic, cumin, and salt. Bring to a gentle simmer over medium heat for about 10 minutes to allow the flavors to penetrate the chickpeas.
-
3
While the chickpeas simmer, prepare the yogurt sauce. In a large bowl, whisk together the yogurt, tahini, lemon juice, and minced garlic until the mixture is completely smooth and creamy.
-
4
If the yogurt sauce feels too thick, add a tablespoon of the warm chickpea broth to loosen it to a pourable consistency.
-
5
Begin the assembly just before serving to prevent the bread from getting too soggy. Place the fried pita bread in a single layer at the bottom of a deep serving dish or individual bowls.
-
6
Using a slotted spoon, ladle the warm chickpeas over the bread. Drizzle 2-3 tablespoons of the warm chickpea broth over the bread to slightly soften it, but not enough to make it mushy.
-
7
Pour the yogurt-tahini mixture over the chickpea layer, spreading it evenly to the edges to seal in the warmth.
-
8
In a small frying pan, melt the ghee or butter over medium heat. Add the pine nuts and fry, stirring constantly, until they are golden brown. Watch them closely as they burn quickly!
-
9
Immediately pour the hot ghee and toasted nuts over the yogurt surface. You should hear a satisfying sizzle.
-
10
Garnish the dish with a dusting of paprika or Aleppo pepper, followed by a generous sprinkle of fresh parsley and pomegranate seeds if using.
-
11
Serve immediately while the bread is still crisp and the yogurt is cool against the hot chickpeas.
💡 Chef's Tips
Always use room temperature yogurt to prevent it from curdling when it hits the warm chickpeas. For a healthier version, toss the pita squares in olive oil and bake at 400°F (200°C) until golden instead of frying. Don't skip the cumin in the chickpea broth; it provides the essential earthy depth that defines this dish. Assemble the dish at the very last second; the contrast between the crunchy bread and the creamy yogurt is the hallmark of a great Fatteh. If using canned chickpeas, rinse them thoroughly before simmering to remove the metallic 'tin' taste.
🍽️ Serving Suggestions
Serve as part of a traditional Lebanese breakfast spread with fresh mint, radishes, and green onions. Pair with a side of mixed olives and pickled wild cucumbers (Kabees). Accompany with hot Lebanese black tea infused with fresh mint leaves. Works beautifully as a side dish for grilled lamb chops or Shish Tawook. Serve alongside a fresh Fattoush salad to balance the richness of the yogurt and tahini.