Fattet Hummus is a humble dish from the Levantine made up of crispy pita bread layered with chickpeas and a garlicky yogurt tahini sauce. It's topped with crunchy nuts and a garlic oil which is the perfect final touch! This dish is a quick meal and comes together in under 30 minutes!
What exactly is Fattet Hummus, or "Fatteh"?
I'm glad you ask! Because Fatteh is a dish that's very common across the Levant (countries like Syrian, Lebanon, Palestine and Jordan) and its usually made slightly differently depending on the region. But they all follow the same core principles.
Fatteh always has a layer of crispy pita bread that's usually fried. This is a must in every form of Fatteh! In fact, the word "Fatteh" means "torn" or "crumbs", which is because the bread is torn and fried. Also, Fatteh is typically made by using up extra leftover stale bread (because Arabs love to never waste food!).
In this Hummus fatteh, there is a layer of chickpeas. Some regions also mash the chickpeas to form a texture closer to actual hummus, while others keep them whole. I personally prefer the texture of whole chickpeas so that's how this recipe is made.
The chickpeas are followed by a layer of tangy garlicy tahini yogurt sauce, and then finally the crunchy pine nuts or almonds, and a drizzle of hot garlic oil. The different layers of texture combine to make the most delicious bite!
Another super popular type of fatteh (and my personal favourite) is Eggplant Fatteh, which is made the same way except with eggplant instead of chickpeas. And if you're partial to chicken, I also have a Chicken Fatteh recipe that you should make!
Canned Chickpeas vs. Dry Chickpeas
For this recipe, both types of chickpeas will work just fine. You can use dry chickpeas, soak them in water overnight, and boil them until tender before using. Or you can skip all that and use canned chickpeas that are drained and washed.
For me, Fatteh is the type of dish I make on a whim, when I see that I have some leftover bread and a can of chickpeas in the cupboard. It's not the type of dish that I necessary plan ahead. For that reason, canned chickpeas it is! And I don't find much of a difference taste wise. But if you want to use freshly boiled dry chickpeas, feel free to do so! They do taste fantastic in this recipe.
Ingredients for Fattet Hummus
We already made it clear how easy this dish is, so there are only a few ingredients you'll need:
- Chickpeas; canned or dry
- Pita bread; there are thin pita breads and thicker types. I recommend the thinner Lebanese one to get a better crisp, but both will work!
- Plain yogurt; I don't recommend greek yogurt because it will be too thick
- Tahini paste; you just need a little, and if you are allergic or don't like it, you can skip. But I highly recommend it!
- Sumac; this is optional but recommended! I like to season the pita with it as well as sprinkle some on at the end
- Lemon juice
- Olive oil
- Salt and pepper
- Pomegranate seeds, almonds and parsley for garnish
How to make this recipe, step by step
Fattet hummus is super easy to make, and only requires a few key steps. Here's how to make it:
- Start by washing and draining your chickpeas and then placing them in a pot covered with water and simmer on medium heat. This step will just warm them through and soften them a bit more.
- Next, cut up your pita bread into small squares, drizzle with olive oil and season with salt and a bit of sumac (optional). Air fry them until golden brown. Alternatively, you can spread them on a baking sheet and bake until golden. Finally, you can also fry them, which is the more traditional method. Simply heat ½ cup of olive oil in a skillet, then add the bread squares and continue to stir until they crisp up and become golden brown
- To make the sauce, mix together the yogurt, tahini, garlic, and seasoning until well combined and smooth. You can choose to warm it through in a pot on really low heat for a few minutes, just so it's not cold. Otherwise, you can also let your yogurt sit at room temperature for a bit.
- Prepare the garnish by toasting the almonds and finely chopping the parsley.
- Layer the fatteh just before serving by starting with the pita bread, then the drained chickpeas, then the yogurt sauce, and finally drizzle a bit of hot olive oil with garlic. Serve immediately!
Watch me make it!
How to make Fatteh ahead of time
Fatteh is a dish that needs to be served immediately after layering, so it can be enjoyed while the bread is still crispy. However, it's also really easy to make ahead! Simply make every component ahead of time and store them separately. Here are some tips for optimal results:
- The pita bread can be air fried, baked or fried a few days in advance. Once crispy, store them in a ziploc bag and keep them on the counter
- The chickpeas can also be stored in a container and in the fridge. When ready to use them, simply warm them through in water over the stove top
- The yogurt sauce can be made a few days in advance and stored in the fridge. When ready to use, you may need to thin it out with a bit of lemon juice or water and whisk to smooth it out
FAQs and Expert Tips
Can you use dried chickpeas? Absolutely! Dried chickpeas are super flavourful and will be perfect if you don't want to use canned chickpeas. Simply cook them until tender and follow the recipe instructions.
When is Fattet Hummus usually eaten? Traditionally, fattet hummus is served as a breakfast or brunch dish. However, it's very versatile and can also be served as an appetizer for lunch or dinner.
Can you add meat to Fattet Hummus? Yes, definitely! You can add cooked ground beef and layer it in right after the chickpeas. I recommend ground beef cooked the same way as in this hashweh rice recipe.
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- 1 can Chickpeas 540 ml
- ½ teaspoon salt
For the pita:
- 3 8" Lebanese Pita Bread
- ¼ cup olive oil
- 1 teaspoon sumac
- ¼ teaspoon salt
For the sauce:
- 2 cups plain yogurt
- ¼ cup tahini paste
- 1 garlic clove
- ½ lemon, juice of
- ¼ teaspoon salt
For the garnish:
- ¼ cup slivered almonds
- 2 tablespoons olive oil
- ¼ cup minced parsley
- ¼ cup pomegranate seeds
- Start by draining and washing the canned chickpeas. Then, place it in a small pot, add water and salt, and boil for 10 minutes to warm up and soften. Drain and set aside.
- Prepare the pita by cutting it into small squares using a knife or kitchen scissors.
- Mix with the olive oil, sumac and salt. Air fry for 10 minutes at 400F until evenly golden brown. You can also bake them or fry them if desired. Check the blog post for notes on these other methods.
- Make the sauce by whisking together the yogurt, tahini, minced garlic, salt, and lemon juice. Taste and adjust per preference.
- Prepare the garnish by frying the almonds in the olive oil, stirring continuously the whole time until evenly golden. Remove and set aside.
- De-seed the pomegranate and finely mince the parsley.
- Assemble the Fattet hummus by starting with a layer of the pita chips, then the chickpeas, then the yogurt sauce, then the almonds, parsley, and pomegranate seeds.
- Serve immediately and enjoy!
- You can use dry chickpeas for this dish, if you prefer them over canned chickpeas
- I recommend using the thin type of Lebanese pita bread for the best crisp
- If you don't have tahini or don't like it, feel free to skip it from the sauce
- You can bake, air fry or fry the pita bread