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Fattet Hummus (Lebanese Chickpea Fatteh)

Lebanese · Breakfast · Easy

Fattet Hummus (Lebanese Chickpea Fatteh)

Total
27 min
Prep
15 min
Serves
4
Calories
510
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Warm chickpeas and crisp pita sit under garlicky tahini yogurt in a Lebanese breakfast bowl, finished with buttery pine nuts for crunch.

Layering is everything in Fattet Hummus (Lebanese Chickpea Fatteh): crisp bread underneath, warm chickpeas in the middle and cool, tangy yogurt on top. Each spoonful catches a different texture until the bread slowly drinks in the sauce.

This generous breakfast from Lebanon is best assembled at the table. Let the chickpeas drain well and keep the yogurt off direct heat; the sauce should be smooth and spoonable rather than hot and separated.

CreamyGarlickyCrispy30 MinuteComfort FoodVegetarianEgg-free

Method

  1. Heat the oven to 375°F (190°C). Toss the pita bread with olive oil on a sheet pan and bake for , turning halfway, until crisp and golden.

  2. Meanwhile, simmer chickpeas with the measured water in a saucepan over medium-low heat for until hot. Drain, reserving the warm cooking liquid.

  3. Whisk yogurt, tahini, lemon juice, garlic and salt. Stir in 2 tbsp reserved chickpea liquid to loosen it to a thick pouring consistency.

  4. Melt butter in a small skillet over medium-low heat. Cook the pine nuts for , stirring, until golden; take the pan off the heat.

  5. Spread the pita on a platter, add warm chickpeas and dust with cumin. Spoon over the yogurt sauce, then scatter with pine nuts, their butter and parsley. Serve immediately.

Forkue tips

  • Use slivered almonds instead of pine nuts for a less costly topping. Toast them until pale gold and fragrant.

Storing and reheating

Store chickpeas and yogurt sauce separately in the fridge for 3 days and keep toasted pita airtight at room temperature for a day. Warm the chickpeas and assemble just before eating.

Kitchen gear

Sheet panTop picks on AmazonSaucepanTop picks on AmazonSmall skilletTop picks on Amazon
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Nutrition per serving, estimated

510Calories
21gProtein
57gCarbs
24gFat

Photo: رؤى شاهين, CC BY-SA 4.0, via Wikimedia Commons (cropped and enhanced)

Fattet Hummus (Lebanese Chickpea Fatteh): FAQ

Is fatteh the same as hummus?

No, the chickpeas stay whole in fatteh and are layered with bread and yogurt sauce. Hummus is a smooth chickpea and tahini dip.

Why did my pita become soggy?

The warm chickpeas and yogurt soften it after assembly. Toast the bread thoroughly, drain the chickpeas and build the layers just before serving for the best contrast.

How do I store and reheat Fattet Hummus (Lebanese Chickpea Fatteh)?

Store chickpeas and yogurt sauce separately in the fridge for 3 days and keep toasted pita airtight at room temperature for a day. Warm the chickpeas and assemble just before eating.

How long does Fattet Hummus (Lebanese Chickpea Fatteh) take?

About 27 min in total: 15 min prep and 12 min cooking.

What do I need to make Fattet Hummus (Lebanese Chickpea Fatteh)?

The key ingredients are pita bread, chickpeas, plain yogurt, tahini, lemon juice and garlic, plus pantry basics.

Any tips for Fattet Hummus (Lebanese Chickpea Fatteh)?

Use slivered almonds instead of pine nuts for a less costly topping. Toast them until pale gold and fragrant.

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