Weekend breakfasts are never complete at my house without a big warm plate of fattet hummus, or chickpea fatteh. It's a delicious savory bread pudding made of crunchy fried pita bread, a garlicky yogurt-tahini base, chickpeas, and garnished with sticky-sweet pomegranates, parsley, and pine nuts fried in ghee. Everyone waits for that fattet hummus to hit the table, and once it does, it's gone in seconds.
This is my family's recipe, which I struggled to measure accurately because we usually just eyeball things. It took some tries to get the measurements, but I did it! And you'll love how quick and easy this delicious dish is to make.
What I Love About This Recipe
You'll find that this dish is super versatile. It's most commonly a breakfast dish in Syrian and other Levantine households, but it's very common that you'll see it being served for lunch and dinner as well. Especially during the month of Ramadan.
The best thing about it is how simple the ingredients are. It's basically just bread, yogurt, tahini, chickpeas, spices, and nuts. Easy!
- Chickpeas: You'll need cooked chickpeas. I soak, boil, and drain my chickpeas at home, but you can also use canned chickpeas.
- Yogurt: I would avoid greek yogurt for this recipe, as it won't give your fatteh the best texture (you're aiming for a creamy base). But you can use full-fat, half-fat, or lower-fat yogurt.
- Tahini: This is the key to the best fatteh base ever. You'll only be adding a little bit, so it won't be overpowering. But it definitely gives this dish that special something. Here's how you can make your own tahini sesame paste at home.
- Pita Bread: Cut up into little squares and fried to crunchy golden perfection. You can use normal pita bread or wholewheat for a healthier option.
- Garlic: My family likes their fattet hummus extra garlicky, so you can adjust to your liking. But it definitely adds that unique pop of flavor.
- Lemon Juice: Always, always use freshly squeezed lemon juice. The store-bought kind doesn't taste like lemon and will completely change how your food tastes.
- Cumin: Cumin and chickpeas go hand in hand. It's also well-known in Syrian households that cumin helps fight any bloating that chickpea might cause.
- Salt: I like to use sea salt, but you can use any kind of table salt. Add to taste.
- Ghee or Olive Oil: Hummus fatteh with ghee is on another level. You'll use it to fry your pine nuts, then pour it on top of the fatteh while the ghee is still super hot. The sizzle it makes is like music to your ears. You can definitely use olive oil if you don't have ghee on hand, but ghee definitely packs a special kind of flavor.
- Fresh Parsley: You'll need a handful of freshly chopped parsley to garnish.
- Fresh Pomegranates: I know not everyone's a fan of fruit in savory dishes, but the sour-sweet pomegranates are so unique on this fatteh. I used to hate pomegranates as a kid, and I used to only eat them in this dish. The best way to peel pomegranates is in water.
- Pine Nuts: Fried in ghee or olive oil to golden perfection. It adds that extra nutty crunch.
How to Make Fattet Hummus
If using dried chickpeas, boil on the stovetop with water until soft (about an hour). If using canned chickpeas, rinse the chickpeas in water and drain.
Cut the pita bread into little squares. Fry until golden, and set aside.
Mix the yogurt with the smashed garlic, tahini, lemon juice, cumin, and salt.
Assemble the layers in your serving dish: Start with the fried pita bread.
Then add the chickpeas.
Layer the tahini yogurt mixture.
Garnish with pomegranate seeds, more chickpeas, and parsley.
Fry the pine nuts in ghee or olive oil.
Pour the toasted pine nuts on top. Serve immediately.
Tips and Tricks
- Prepare all your ingredients ahead of time. This dish is basically made up of layers of different ingredients. Before assembling your layers, make sure you have your bread fried, the yogurt mixture is done, your chickpeas drained, your toppings ready, and your nuts ready to fry.
- Mix the tahini well before adding it to the yogurt. Natural tahini separates, so you'll find the thick paste at the bottom of the container while the sesame oil floats to the top. Just stir it up with a spoon to make sure it's fully incorporated.
- Assemble right before serving. This isn't a make-ahead kind of dish. You're gonna want to make your fatteh minutes before you're serving it, so the bread stays crunchy and doesn't have too much time to get soggy.
- Fry the nuts right after you assemble your layers. You want the ghee or olive oil to be sizzling while you pour them on top. This is how my family makes it, and everyone always waits for that sizzle.
Another vegetarian fatteh recipe is eggplant fatteh (fattet batinjan) made with fried eggplant cubes, chickpeas, garlicky tahini yogurt, crispy pita bread, and toasted nuts.
Canned vs. Cooked Chickpeas
I recommend boiling your chickpeas; you can always make more than you need to store in the freezer for easy future access. It just tastes so much better with home cooked chickpeas, and is definitely much healthier without those extra chemicals and preservatives. If you choose to use canned chickpeas, please rinse and drain them. I find that rinsing them gets rid of that canned food aftertaste.
Is Hummus Fatteh Gluten-Free?
Make this vegetarian dish gluten-free by using gluten-free bread. Check your local bakery or specialty grocery store, or you can make your own gluten-free pita bread.
Delicious Side Dishes
Here are some of my favorite recipes for ideas on what to serve with your fattet hummus. I like to have it as the main star of the table, so these are some side dishes that complement it well.
Join the Tribe
Fattet Hummus (Chickpea Fatteh)
- 2½ cups yogurt about 600 grams
- 2 cups cooked chickpeas
- 4 pita bread
- 6 tablespoon fresh lemon juice
- ¼ cup tahini
- 5 cloves smashed garlic
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 2 tablespoon ghee or olive oil
- pomegranate seeds parsley, and pine nuts for garnish
- Start by cutting the bread into little squares. Fry until golden, and set aside.
- Mix the yogurt with the smashed garlic, tahini, lemon juice, cumin, and salt.
- Assemble the layers in your serving dish: starting with the fried pita bread, then the chickpeas, then the yogurt mixture, and garnish with pomegranates, more chickpeas, and parsley.
- Fry the pine nuts in ghee or olive oil and pour on top. Serve immediately.
- Don't make more than you'll eat; leftovers don't keep well.
- Pour the pine nuts and the ghee they were frying in at the end over the fattet hummus.