Fattet Hummus
Toasted stale pita layered with chickpeas and a tahini-lemon yogurt sauce, topped with browned pine nuts — a shared Levantine weekend breakfast, not to be confused with the meat-based version of fatteh.
Vegetarian
⚠ Contains: Dairy, Gluten, Tree Nut, Sesame. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 stale pita breads, torn and toasted or fried until crisp
- 3 cups cooked chickpeas
- 2 cups plain yogurt
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 3 tbsp butter or ghee
- 1/2 cup pine nuts
- 1 tsp sumac
- Chopped parsley and pomegranate seeds, for garnish
Steps
- Whisk the yogurt, tahini, lemon juice, and garlic together into a smooth sauce.
- Warm the cooked chickpeas gently in a little of their own liquid.
- Melt the butter in a small pan and toast the pine nuts until golden, watching closely so they don't burn.
- Spread the toasted pita pieces across the bottom of a serving dish.
- Spoon the warm chickpeas evenly over the bread.
- Pour the tahini-yogurt sauce over the top.
- Finish with the toasted pine nuts and their butter, a dusting of sumac, and a scatter of parsley and pomegranate seeds. Serve immediately so the bread stays crisp.