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–+ servings
White ceramic bowl with a heaping serving of Fattet Hummus, served with a silver spoon and small bowls of garnish
5 from 1 rating

30-Minute Fattet Hummus (Canned Chickpeas)

Yield: 6 people
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Author: Amina Al-Saigh
Middle Eastern Fattet Hummus is made up of layers of crispy pita bread, chickpeas, a tangy garlic yogurt sauce, and topped with crunchy almonds and garlic olive oil. Its a classic brunch dish that you must try!
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Ingredients
  

  • 540 ml canned chickpeas, drained and rinsed
  • 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
  • 1 garlic clove
  • ½ lemon, juice of
  • ¼ teaspoon salt

For the garnish:

  • ¼ cup slivered almonds
  • 2 tablespoons olive oil
  • ¼ cup parsley, finely chopped
  • ¼ cup pomegranate seeds

Instructions
 

  • Preparing the chickpeas by boiling in salt water
    Start by draining and washing the 540 ml canned chickpeas. Then, place it in a small pot, add water and ½ teaspoon salt, and boil for 10 minutes to warm up and soften. Drain and set aside.
  • Preparing the pita bread by cutting into small pieces and mixing with olive oil, sumac and salt
    Prepare the 3 8" Lebanese Pita Bread by cutting it into small squares using a knife or kitchen scissors.
  • A white plate topped with small, square pieces of baked pita chips—perfect for Fattet Hummus—lightly seasoned and golden brown, placed on a white tiled surface with blue floral accents.
    Mix with the ¼ cup olive oil, 1 teaspoon sumac and ¼ teaspoon 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.
  • Yogurt sauced mixed in a white bowl with a whisk
    Make the sauce by whisking together the 2 cups plain yogurt, ¼ cup tahini, minced 1 garlic clove, ¼ teaspoon salt, and ½ lemon, juice of. Taste and adjust per preference.
  • Prepare the garnish by frying the ¼ cup slivered almonds in the 2 tablespoons olive oil, stirring continuously the whole time until evenly golden. Remove and set aside.
  • De-seed the ¼ cup pomegranate seeds and finely mince the ¼ cup parsley.
  • White platter with a heaping serving of Fattet Hummus
    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!

Notes

  • 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
Serving: 1g, Calories: 340kcal, Carbohydrates: 24g, Protein: 8g, Fat: 24g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 14g, Cholesterol: 11mg, Sodium: 581mg, Potassium: 272mg, Fiber: 2g, Sugar: 5g, Vitamin A: 298IU, Vitamin C: 5mg, Calcium: 155mg, Iron: 1mg
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