📝 About This Recipe
Fatteh Hummus is the crown jewel of Levantine breakfast and brunch, a soul-warming assembly of textures and temperatures. This dish layers crisp, toasted pita bread with warm, tender chickpeas, all smothered in a velvety, garlicky tahini-yogurt sauce and topped with sizzling pine nuts. It is a celebratory dish that balances the earthy richness of legumes with the bright zing of lemon and the aromatic crunch of brown butter.
🥗 Ingredients
The Base & Chickpeas
- 3 loaves Pita bread (cut into 1-inch squares)
- 3 cups Cooked chickpeas (canned or home-cooked, with 1/2 cup of their liquid reserved)
- 1 teaspoon Cumin (ground)
- 2 tablespoons Extra virgin olive oil (for toasting the pita)
The Tahini Yogurt Sauce
- 2 cups Plain Greek yogurt (at room temperature)
- 1/2 cup Tahini (well-stirred, high quality)
- 3 cloves Garlic (minced into a fine paste with a pinch of salt)
- 1/4 cup Lemon juice (freshly squeezed)
- 1 teaspoon Sea salt (adjust to taste)
The Sizzling Topping
- 3 tablespoons Ghee or unsalted butter
- 1/4 cup Pine nuts (can substitute with slivered almonds)
- 1/2 teaspoon Aleppo pepper or Paprika (for a hint of warmth and color)
Garnish
- 1/4 cup Fresh parsley (finely chopped)
- 2 tablespoons Pomegranate seeds (optional, for a pop of sweetness)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Toss the pita squares with 2 tablespoons of olive oil and a pinch of salt on a baking sheet.
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2
Bake the pita for 10-12 minutes, tossing halfway through, until they are golden brown and very crisp. Set aside to cool.
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3
In a medium saucepan, combine the cooked chickpeas, 1/2 cup of their liquid, and the ground cumin. Simmer over medium-low heat for 8-10 minutes until the chickpeas are very tender and infused with flavor.
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4
While the chickpeas simmer, prepare the yogurt sauce by whisking the yogurt, tahini, minced garlic, lemon juice, and salt in a bowl until completely smooth.
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5
If the yogurt sauce is too thick, add 1-2 tablespoons of warm water or chickpea liquid until it reaches a pourable, heavy-cream consistency.
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6
Begin assembly in a large, shallow serving dish. Spread the toasted pita chips in an even layer at the bottom of the dish.
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7
Using a slotted spoon, ladle the warm chickpeas directly over the pita. Drizzle 2-3 tablespoons of the hot chickpea broth over the bread to slightly soften a few pieces while keeping others crunchy.
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8
Pour the tahini-yogurt mixture over the chickpeas, spreading it with a spatula to cover the dish edge-to-edge.
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9
In a small skillet, melt the ghee or butter over medium heat. Add the pine nuts and cook, stirring constantly, for 2-3 minutes until they turn a deep golden brown.
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10
Immediately remove the skillet from heat and stir in the Aleppo pepper or paprika; the residual heat will bloom the spice without burning it.
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11
Carefully pour the sizzling butter and pine nuts over the yogurt layer—you should hear a satisfying sizzle.
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12
Garnish generously with chopped parsley and pomegranate seeds, and serve immediately while the textures are at their peak contrast.
💡 Chef's Tips
Always use room temperature yogurt to prevent the sauce from breaking when it hits the warm chickpeas. For the best flavor, use dried chickpeas soaked overnight and boiled with a pinch of baking soda until buttery soft. Don't assemble the dish until you are ready to eat, as the pita will lose its crunch quickly. If you prefer a tangier sauce, add a splash of apple cider vinegar or extra lemon juice to the tahini mix. To make it vegan, use a thick almond-based yogurt and olive oil instead of butter for the topping.
🍽️ Serving Suggestions
Serve alongside a plate of fresh mint leaves, sliced radishes, and green onions. Pair with a hot pot of black tea infused with fresh sage or mint. Add a side of spicy Shatta (Levantine chili paste) for those who enjoy extra heat. Works beautifully as part of a larger Mezze spread with olives and labneh. Enjoy as a hearty weekend brunch main course.