Fattet Hummus Recipe

Introduction

Fattet Hummus is a delicious Middle Eastern dish that layers crispy pita chips with a creamy, tangy chickpea and yogurt mixture. It’s a comforting, flavorful dish perfect for sharing or enjoying as a hearty snack.

Ingredients

• 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 (Greek yogurt works well)
• 1 teaspoon ground cumin (adjust to taste)
• 1-2 garlic cloves, peeled
• 1 lemon, juiced
• Salt and pepper to taste
• 2 tablespoons pine nuts (or slivered almonds)
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley, finely chopped
• 2-4 tablespoons pomegranate seeds
• Paprika or Aleppo pepper for garnish (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (180°C). Place the pita squares on a parchment paper-lined baking sheet, drizzle with olive oil, toss to coat, and spread in a single layer. Bake for 5-8 minutes, turning as needed, until the pita chips are crisp but not browned.
2. Step 2: In a small pot, empty the canned chickpeas along with their liquid and bring to a gentle simmer to warm through. Reserve about ½ cup of the chickpeas and broth in a small bowl for later use.
3. Step 3: To a food processor, add the warm chickpeas from the pot, a splash of the cooking liquid, tahini, lemon juice, garlic, cumin, salt, and pepper. Process for 60-90 seconds until smooth.
4. Step 4: Add the yogurt to the food processor and blend until smooth and combined. Adjust seasoning to taste. The mixture should be slightly runny; add some reserved hot broth as needed to achieve this consistency so it can soften the pita chips.
5. Step 5: Toast pine nuts in a small dry pan until golden and fragrant. Set aside.
6. Step 6: To assemble, layer the crispy pita chips in a serving dish, pour over the hummus-yogurt mixture allowing the chips to soften slightly. Garnish with toasted pine nuts, chopped parsley, pomegranate seeds, and a sprinkle of paprika or Aleppo pepper if using.

Tips & Variations

• Use Greek yogurt for a thicker texture or regular plain yogurt for a lighter result.
• For extra flavor, add a touch of smoked paprika or a drizzle of pomegranate molasses on top.
• If you prefer, swap pine nuts for toasted almonds or walnuts to vary the crunch.

Storage

Store any leftover Fattet Hummus in an airtight container in the refrigerator for up to 2 days. The pita chips may lose their crispness, but the dish will still taste delicious. Reheat gently or enjoy cold; add fresh pita chips when serving again for extra crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but soak and cook the dried chickpeas until tender before using. Reserve some cooking liquid to adjust the consistency as described in the recipe.

Is Fattet Hummus served warm or cold?

It can be served warm or at room temperature. The slight warmth helps soften the pita chips and enhances the flavors, but it’s equally enjoyable chilled.

Fattet Hummus Recipe

Print Recipe

★★★★★

4.8 from 146 reviews

Fattet Hummus is a delightful Middle Eastern dish that layers crispy baked pita chips with creamy, tangy hummus yogurt sauce, enriched with toasted pine nuts, fresh parsley, and juicy pomegranate seeds. This easy-to-make recipe combines the nutty flavors of tahini and chickpeas with aromatic cumin and garlic, offering a luscious texture contrast between crunchy pita and smooth, runny hummus. Ideal as a flavorful appetizer or light meal, it highlights traditional Levantine flavors and vibrant garnishes.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pita Chips

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

Hummus Base

• 1 can Chickpeas (19 ounces or 540ml)
• ¼ cup Tahini
• 1 ½ cups Plain yogurt (Greek yogurt can be used for thicker texture)
• 1 tsp Ground Cumin (adjust to taste)
• 1–2 Garlic cloves, peeled
• 1 Lemon, juiced
• Salt and pepper to taste

Garnishes

• 2 tbsp Pine nuts (or slivered almonds as alternative)
• 2 tbsp Olive oil
• 2 tbsp Fresh parsley, finely chopped
• 2–4 tbsp Pomegranate seeds
• Paprika and Aleppo pepper for garnish (optional)

Instructions

1. Bake Pita: Preheat the oven to 350°F (180°C). Spread the pita bread squares on a baking sheet lined with parchment paper. Drizzle with olive oil and toss to coat evenly. Arrange them in a single layer and bake for 5-8 minutes until the chips are crisp but not overly browned. Toss halfway through baking to ensure even crisping.
2. Warm Chickpeas: Pour the canned chickpeas alongside their liquid into a small pot. Warm gently over medium heat until they reach a gentle simmer. Reserve about ½ cup of the chickpeas along with their cooking broth by transferring them into a small bowl; this will be used later in the recipe.
3. Make Hummus: Transfer the warm chickpeas from the pot into a food processor. Add a splash of the reserved cooking liquid, tahini, lemon juice, garlic cloves, ground cumin, salt, and freshly cracked black pepper. Process for 60-90 seconds until smooth and creamy.
4. Add Yogurt and Adjust Consistency: Add the plain yogurt to the hummus mixture in the food processor. Continue processing until the mixture is smooth and well incorporated. Taste and adjust the seasoning as needed. The desired consistency should be slightly runny, not like traditional thick hummus. If too thick, thin with some of the hot chickpea broth reserved earlier to achieve a creamy, pourable texture that will soften the pita chips when combined.
5. Toast Pine Nuts: In a small dry skillet over medium heat, toast the pine nuts until golden brown and fragrant, about 2-3 minutes. Stir frequently to prevent burning.
6. Assemble and Garnish: In a serving dish, layer the crispy pita chips, then generously spoon over the warm, runny hummus yogurt mixture. Sprinkle with the toasted pine nuts, chopped fresh parsley, and juicy pomegranate seeds. Optionally, dust the top lightly with paprika or Aleppo pepper for an extra burst of color and mild heat. Drizzle with olive oil before serving.

Notes

• Using Greek yogurt thickens the sauce but you may need to add extra chickpea broth to loosen it.
• For a nut-free option, omit pine nuts and use toasted sesame seeds instead.
• The runny consistency of the hummus yogurt sauce is key to soften the pita chips properly.
• Leftover fattet hummus can be refrigerated for up to 2 days; the pita chips may lose some crispness.
• Adjust garlic and cumin levels to personal taste preferences.

Keywords: Fattet Hummus, Middle Eastern recipe, baked pita chips, creamy hummus, tahini, yogurt sauce, appetizers, vegetarian, pita chips, pine nuts, pomegranate seeds