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Fattet Hummus Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/fattet-hummus-recipe/