Fattet Hummus (Chickpea and Yogurt Fatteh)
Fattet hummus is a warm and comforting breakfast dish of toasted pita chips, chickpeas, hummus, yogurt and other toppings. Serve with other Levantine breakfast classics. This recipe comes together in less than 30 minutes!
- Prep time
- 30 min
- Cook time
- 21 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 Thin Pita breads (- cut into 1 inch squares)
- Olive oil for brushing
- 1 can Chickpeas (- 19 ounces or 540ml)
- ¼ cup Tahini
- 1 ½ cups Plain yogurt (- See note for Greek yogurt)
- 1 tsp Cumin (- Ground, use more or less to taste)
- 1-2 Garlic cloves (- Peeled)
- 1 Lemon (- Juiced)
- Salt and pepper to taste
- 2 tbsp Pine nuts (- You can also use slivered almonds)
- 2 tbsp Olive oil
- 2 tbsp Fresh parsley (- Finely chopped)
- 2-4 tbsp Pomegranate seeds
- Paprika, Aleppo pepper for garnish (- Optional)
Instructions
- 1
Bake Pita. Preheat your oven to 350F/180C. On a parchment paper lined baking sheet, place the pita squares and drizzle with a little olive oil. Toss and lay in a single layer. Bake until crisp, but not too browned, about 5-8 minutes. Toss the pita chips as needed to get them to evenly bake.
- 2
Boil chickpeas. Empty the contents of a can of chickpeas (with its water) in a small pot. Bring to a gentle simmer to warm through. Save about ½ cup of chickpeas and chickpea broth in a small bowl and set aside. You’ll need it later.
- 3
Make Hummus. To a food processor, add the warm chickpeas from the pot, a splash of the cooking liquid, tahini, lemon juice, garlic, cumin, a big pinch of salt and fresh cracked pepper. Process until smooth, 60-90 seconds.
- 4
Add Yogurt. Add the yogurt to the food processor. Process until smooth and incorporated. Taste and adjust the seasoning. The hummus should be slightly runny, not like you would expect for a regular hummus dip. Add some of the hot water from the pot to help thin it if necessary. The runny consistency is needed to help soften the pita chips later.
- 5
Toast Pine nuts. To a small frying pan, add the olive oil and pine nuts. Fry on medium heat until they begin to brown. Be careful, the pine nuts will burn quickly. Transfer to a paper towel-lined plate.
- 6
Prepare toppings. Prepare all the toppings and set aside.
- 7
Assemble. Start by adding all the crispy pita chips to your serving plate or large platter. Layer on the runny hummus and yogurt mixture. Scatter the whole chickpeas and liquid you set aside. Garnish with fresh parsley, pomegranate seeds, and toasted pine nuts.