30-Minute Fattet Hummus (Canned Chickpeas)
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!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 540 ml canned chickpeas (drained and rinsed)
- ½ teaspoon salt
- 3 8" Lebanese Pita Bread
- ¼ cup olive oil
- 1 teaspoon sumac
- ¼ teaspoon salt
- 2 cups plain yogurt
- ¼ cup tahini
- 1 garlic clove
- ½ lemon, juice of
- ¼ teaspoon salt
- ¼ cup slivered almonds
- 2 tablespoons olive oil
- ¼ cup parsley (finely chopped)
- ¼ cup pomegranate seeds
Instructions
- 1
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.
- 2
Prepare the pita by cutting it into small squares using a knife or kitchen scissors.
- 3
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.
- 4
Make the sauce by whisking together the yogurt, tahini, minced garlic, salt, and lemon juice. Taste and adjust per preference.
- 5
Prepare the garnish by frying the almonds in the olive oil, stirring continuously the whole time until evenly golden. Remove and set aside.
- 6
De-seed the pomegranate and finely mince the parsley.
- 7
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.
- 8
Serve immediately and enjoy!