📝 About This Recipe
Fattet Hummus is a beloved Levantine breakfast and brunch staple that transforms humble ingredients into a symphony of textures and temperatures. This soul-warming dish layers crispy toasted pita, tender warm chickpeas, and a velvety, garlicky tahini-yogurt sauce, finished with a dramatic sizzle of pine nuts in clarified butter. It is a celebration of Middle Eastern hospitality, offering a perfect balance of tangy, nutty, and savory notes in every spoonful.
🥗 Ingredients
The Bread Base
- 3 loaves Pita bread (cut into 1-inch squares)
- 2 tablespoons Extra virgin olive oil (for tossing)
The Chickpea Layer
- 3 cups Cooked chickpeas (canned or soaked and boiled until very tender)
- 1/2 cup Chickpea cooking liquid (reserved from the pot or can)
- 1 teaspoon Cumin (ground)
- 1/2 teaspoon Salt (to taste)
The Yogurt-Tahini Sauce
- 3 cups Plain Greek yogurt (at room temperature)
- 1/2 cup Tahini (well-stirred)
- 3 cloves Garlic (crushed into a fine paste with a pinch of salt)
- 3 tablespoons Lemon juice (freshly squeezed)
The Topping & Garnish
- 3 tablespoons Ghee or unsalted butter (for frying the nuts)
- 1/4 cup Pine nuts (or slivered almonds)
- 1/4 cup Fresh parsley (finely chopped)
- 1/2 teaspoon Paprika or Aleppo pepper (for dusting)
- 2 tablespoons Pomegranate seeds (optional, for a pop of color)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Toss the pita squares with olive oil and a pinch of salt on a baking sheet.
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2
Toast the pita for 10-12 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, their liquid, cumin, and salt. Simmer over medium-low heat for 10 minutes to ensure they are piping hot and infused with flavor.
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4
While the chickpeas simmer, prepare the yogurt sauce. In a large bowl, whisk together the yogurt, tahini, lemon juice, and crushed garlic until completely smooth.
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5
If the yogurt sauce is too thick, add 1-2 tablespoons of warm water or chickpea broth until it reaches a pourable, custard-like consistency.
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6
Taste the yogurt sauce and adjust the salt or lemon juice according to your preference; it should be zesty and garlicky.
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7
Begin assembly just before serving to prevent the bread from getting too soggy. Place the toasted pita in the bottom of a deep serving dish.
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8
Using a slotted spoon, layer the hot chickpeas over the pita. Drizzle 3-4 tablespoons of the warm chickpea broth over the bread to soften it slightly.
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9
Pour the yogurt-tahini mixture over the chickpeas, spreading it evenly to the edges of the dish.
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10
In a small skillet, melt the ghee or butter over medium heat. Add the pine nuts and fry, stirring constantly, until they are golden brown and fragrant.
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11
Immediately pour the hot butter and nuts over the yogurt layer. It should sizzle beautifully upon contact.
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12
Garnish with a dusting of paprika or Aleppo pepper, freshly chopped parsley, and pomegranate seeds if using.
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13
Serve immediately while the contrast between the hot chickpeas/butter and the cool yogurt is at its peak.
💡 Chef's Tips
Use room temperature yogurt to prevent it from curdling when it hits the hot chickpeas. For the best texture, cook your own chickpeas until they are 'meltingly' soft; canned ones should be simmered extra long to achieve this. Don't skip the cumin in the chickpea broth; it’s essential for digestion and authentic flavor. Assemble the dish at the very last second; the magic of Fatteh lies in the contrast between the crunch of the bread and the creaminess of the sauce. If you want a lighter version, you can air-fry the pita bread instead of using oil or ghee.
🍽️ Serving Suggestions
Serve with a side of fresh radish, green onions, and mint leaves for a refreshing crunch. Pair with a hot cup of black tea infused with fresh mint or sage. Include a side of mixed Middle Eastern pickles (Makdous or pickled cucumbers). Enjoy as part of a larger Mezze spread alongside Foul Mudammas and Labneh. Add a side of sliced tomatoes and cucumbers drizzled with olive oil and dried mint.