Fattet Hummus (Chickpea and Yogurt Fatteh)

A casserole dish with creamy fattet hummus, garnished with fresh parsley, pine nuts and pomegranate seeds.

5 from 4 votes

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 Time30

Total Time30

Course: Breakfast, Brunch

Cuisine: Levantine, Middle Eastern

Diet: Vegetarian

Servings: people

Author: Luay Ghafari

Cost: $10

Ingredients

Toasted Pita Chips

3 Thin Pita breads - cut into 1 inch squares
Olive oil for brushing

Hummus and Yogurt Mixture

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

Garnish

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

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.
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.
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.
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.
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.
Prepare toppings. Prepare all the toppings and set aside.
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.

Notes

Serve this dish warm (not hot or room temperature).

Ingredient notes and substitutions:

I recommend using canned chickpeas. You can boil your own dry beans if you prefer, but you really don’t need to.
I recommend using a plain or Balkan-style yogurt. It will be less thick than Greek and blend well with the hummus. If you only have Greek yogurt, no problem. You may need to dilute the hummus mixture with more cooking liquid or water to get a runnier consistency.
Go Vegan! Use a plant-based yogurt instead. Everything else in the recipe is vegan so that’s the only sub you need to make.
You can use melted butter or melted ghee instead of olive oil when frying the pine nuts.
Pine nuts are traditional, but you can also use slivered or sliced almonds.
Fresh parsley is a traditional garnish, but you can also use fresh mint.

Make Ahead (not recommended): Fetteh is best served warm and right after assembling. If you let it sit too long, the pita chips will turn mushy and the hummus and yogurt mixture will thicken. You can make the pita chips, toppings and the hummus mixture in advance and keep them separate before assembling and serving. Warm the hummus mixture through before you do that.

Nutrition