Fattet Hummus (Chickpeas with Yogurt and Crispy Pita)
Layers of crispy pita, warm chickpeas and a garlicky yogurt-tahini sauce, finished with pine nuts toasted in butter and a sprinkle of cumin and paprika. A favorite weekend breakfast.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the pita crispy
Heat the oven to 200°C. Cut the pita into small squares and toss with the olive oil. Bake on a tray for 8–10 minutes until golden and crunchy.
Warm the chickpeas
Pour the chickpeas and their liquid into a pan. Add ½ teaspoon of the cumin and a pinch of salt. Heat until bubbling, then keep warm on low heat.
Make the yogurt sauce
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Toast the pine nuts
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Build the dish
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Top and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the pita crispy
Heat the oven to 200°C. Cut the pita into small squares and toss with the olive oil. Bake on a tray for 8–10 minutes until golden and crunchy.
Warm the chickpeas
Pour the chickpeas and their liquid into a pan. Add ½ teaspoon of the cumin and a pinch of salt. Heat until bubbling, then keep warm on low heat.
Make the yogurt sauce
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Toast the pine nuts
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Build the dish
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Top and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Fatteh is the warm cousin of fattoush: another dish built on broken bread. In Tripoli and Beirut, small shops open at dawn to serve bowls of fatteh, hummus and fava beans to workers before the day begins.
There are many types of fatteh, made with chicken, eggplant or meat, but chickpea fatteh is the classic one.
⭐ Why It's Famous
The mix of hot chickpeas, cool garlicky yogurt and crunchy bread is very comforting, and it feeds a family cheaply.
💡 Fun Fact
Fatteh is traditionally eaten on Sunday mornings and shared from one big plate in the middle of the table.
Tripoli, northern Lebanon
34.44°N, 35.85°E
Related recipes
Comments (0)
No comments yet. Be the first to share your thoughts!