LevantineFattet Hummus (Chickpeas and Crisp Bread under Tahini Yogurt)
Crisp pieces of baked pita covered with warm chickpeas and a garlicky yogurt and tahini sauce, finished with pine nuts sizzled in ghee, cumin, parsley and pomegranate. A weekend breakfast in Damascus, Beirut and Amman.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Saucepan or pot, Oven and tray, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Bread
10 minutesOven heatHeat the oven to 200°C. Cut the pita into 3 cm squares, toss with the olive oil and bake for 8 to 10 minutes until golden and crisp.
Success cueGolden, crisp squares.
- 02
Chickpeas
5 minutesMedium heatWarm the chickpeas in a pot with water to cover and half the cumin for 5 minutes. Crush the garlic with the salt into a paste.
Success cueHot, soft chickpeas.
- 03
Sauce
3 minutesWhisk the yogurt, tahini, lemon juice and garlic paste until smooth.
Success cueA smooth, pourable sauce.
Watch outIf the sauce splits, whisk in a spoon of cold water.
- 04
Layering
3 minutesSpread the bread in a deep dish and spoon over the hot chickpeas with a little of their water. Pour the sauce over, leaving a few chickpeas on top.
Success cueBread covered with chickpeas and a smooth white layer.
- 05
Topping
3 minutesMedium heatFry the pine nuts in the ghee on medium heat for 2 to 3 minutes until golden and pour them, sizzling, over the fatteh. Dust with the rest of the cumin and scatter the chopped parsley and pomegranate seeds. Serve at once.
Success cueGolden pine nuts sizzling on the sauce.
Watch outPine nuts burn fast; take them off as soon as they colour.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
A few spoons of the hot chickpea water soften the bottom layer of bread while the top stays crisp.
- • Assemble just before eating so the bread keeps some crunch.
- • Use yogurt at room temperature so the hot chickpeas do not make it split.
Common mistakes
- • Pouring cold yogurt over cold chickpeas; fatteh is eaten warm.
- • Leaving it to stand, so the bread turns to mush.
Substitutions
- • Instead of pine nuts: flaked almonds
- • Instead of ghee: butter or olive oil
Serving ideasServe warm with pickles, radishes, green chillies and mint tea.
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 450
- Protein
- 14.9g
- Carbs
- 48.1g
- Fat
- 23.5g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Wheat / gluten, Milk, Sesame, Tree nuts
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Is the bread fried or baked?
Many Levantine kitchens fry it. Baking with a little olive oil, as here, gives the same crunch with less oil.
How is it different from Egyptian fatta?
Egyptian fatta layers rice, bread, meat broth and a garlic vinegar tomato sauce. Fattet hummus has no rice or meat and is dressed with yogurt and tahini.
Can I use canned chickpeas?
Yes. Rinse them and warm them in fresh water with the cumin; 2 cans give about 2 cups.
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