Kick the Weight Off with These Fattening and Non-Fatifying fattet hummus

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Are you wondering why hummus is so popular? The truth is, it’s a great way to combat unhealthy eating habits and add more fiber to your diet.

A common Middle Eastern spread known as hummus is often made with chickpeas, tahini, lemon juice, garlic, and salt. It can be used as a salad or sandwich topping and is a healthy source of fiber and protein.

Including hummus in your diet is a wonderful place to start if you want to get in shape or eat better. In addition to being tasty and filling, it also has nutrients that are good for your health. Here are five reasons to include hummus in your menu.

Fattet Hummus Origin:

Fatet hummus is a favorite in Palestine, Lebanon, Syria, Jordan, and Palestine. It is frequently served as an appetizer and maybe a main entrée during brunch, Friday breakfast, or Iftar during Ramadan.

Traditionally, fatat hummus is eaten on Fridays. The weekend is defined as Friday and Saturday in the Middle East. The whole family usually gathers on Fridays for breakfast, lunch, or both. If you give it a shot, you could find that it ends up being a weekend ritual as well.

Why should you try Fattet Hummus:

The delicious layers feature a variety of flavors and surfaces. Fattet hummus is best enjoyed just after it is prepared since the toasted bread can still have its crispness even after being drenched in chickpea water. It is quite amazing when it is finally served and the delicate texture of the toasted bread is revealed. If you can obtain vegan yogurt, you can easily convert this delicious vegetarian recipe to veganism.

Fattet Hummus

Main Ingredients:

To Make The Hummus:

  • 2 cups chickpeas cooked
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin

To Make The Yogurt Layer:

  • 1 cup plain yogurt
  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • 1 clove garlic minced
  • 1/2 tablespoon salt
  • 1 pita bread cut into squares and toasted
  • 2 tablespoons pine nuts (toasted with olive oil in a pan until golden)
  • 2 tablespoons parsley leaves chopped

How to make Fattet Hummus :

  1. Four hours of room temperature water should be used to soak the chickpeas.
  2. Under running water, give the chickpeas several thorough rinses.
  3. Put them in a big pot and add enough cold water to cover them by two times their size.
  4. bring to a boil, reduce heat to medium, and simmer for a while until soft. the cumin.
  5. Blitz all of the hummus ingredients together in a food processor to create a creamy dip. Taste it to determine whether it requires more salt, lemon, or garlic. If the mixture is too thick, stir in a little chickpea water.

To Make the Yogurt Layer:

  1. Mix the yogurt with tahini, crushed garlic, lemon juice, and a pinch of salt. If it gets thick, add some chickpea water/broth.

To Assemble The Fatteh:

  1. Spread the bread in a layer in a bowl. Add some chickpea water to soften the bread. 
  2. Spread a layer of hummus, followed by the yogurt. Garnish with toasted pine nuts and chopped parsley.

Fattet Hummius Tips:

Fattet hummus is a traditional Middle Eastern dish that combines creamy hummus with tangy spices, crispy pita chips, and savory meat for a satisfying and flavorful meal. Here are some tips for making the best fattet hummus:

  1. Use high-quality chickpeas: Use well-cooked chickpeas or canned chickpeas to make the hummus. Soak dried chickpeas overnight, then boil them until they are soft and tender.
  2. Add spices: To add depth of flavor, consider adding spices such as cumin, paprika, and garlic to the hummus.
  3. Make crispy pita chips: To create the crispy pita chips that are a staple of fattet hummus, slice pita bread into thin strips, brush with olive oil, and bake in the oven until crispy.
  4. Use tender meat: For the best texture, use tender cuts of meat such as lamb or beef shawarma, or even chicken.
  5. Serve with a tangy sauce: Serve the fattet hummus with a tangy tahini sauce or a yogurt-based sauce for added flavor and creaminess.

By following these tips, you can create a delicious and satisfying fattet hummus that is sure to impress your friends and family. So why wait? Get in the kitchen and start making the best fattet hummus today!

Recipe Variations:

The Syrian Version : contains whole chickpeas. A layer of toasted pita bread is the base, followed by cooked chickpeas, a second layer of toasted bread, and finally the yogurt mixture. Sprinkle with paprika, melted ghee, and roasted nuts.

The Lebanese Version differs somewhat. Combine the chickpeas, tahini, and water in a small pot over medium heat. Simmer for 10 minutes after adding salt and the buharat spice blend. A minced garlic clove should be sauteed in butter and olive oil until aromatic. After that, stack the chickpea tahini on top of the toasted pita chips in a deep dish. Drizzle the dish with butter, oil, and sauteed garlic. Sprinkle paprika on top and add toasted pine nuts as a garnish.

My version! , it’s the best one! The healthiest, easiest and tastes amazing!

Fattet hummus is typically served with Arabic mezze like hummus or on its own with a cup of sweet black tea and fresh mint leaves,foul mudammasfalafel.

Serve your Fattet hummus with fresh onions, sharp chilled radishes, and a rustic white farmer’s cheese on the side. The onions should be steeped overnight in cold water to make them sweeter. This meal is typically served with sweet black tea that has been heavily flavored with fresh mint and served piping hot in tiny glasses.

You’ll notice how adaptable this dish is. In Syrian and other Levantine families, it is typically served for breakfast, but serving it for lunch and dinner is also rather common. especially when Ramadan is in session. The fittings are quite simple, which is the finest part about it. Bread, yogurt, tahini, chickpeas, a few seasonings, and nuts for sprinkling are the main ingredients. Simple!

Fattet hummus is usually eaten on Fridays. Weekends in the Middle East are Fridays and Saturdays, and Friday is the day when the whole family gathers for either breakfast or lunch or both. Try this dish and it might become one of your weekend rituals as well.

Looking for juice after this meal? check these fresh healthy shots:

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 Kick the Weight Off with These Fattening and Non-Fatifying fattet hummus

Difficulty: Beginner Prep Time 20 min Cook Time 60 min Total Time 1 hr 20 mins Servings: 6 Calories: 227 Best Season: Suitable throughout the year

Ingredients

To Make The Hummus:

To Make The Yogurt Layer:

Instructions

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  1. Soak the chickpeas in water at room temperature for 4 hours.
  2. Rinse the chickpeas well several times under running water.
  3. Place them in a large pot, and cover with double their size of cold water.
  4. Bring to boil then lower the heat to medium and simmer until tender. Add cumin.
  5. To make the hummus, blitz all of the hummus ingredients together until you get a smooth dip. Have a taste and decide if it needs more salt, lemon or garlic. If the consistency is too thick, add a dash of chickpea water and mix.

To Make the Yogurt Layer:

  1. Mix the yogurt with tahini, crushed garlic, lemon juice, and a pinch of salt. If it gets thick, add some chickpea water/broth.

To Assemble The Fatteh:

  1. Spread the bread in a layer in a bowl. Add some chickpea water to soften the bread.

     

  2. Spread a layer of hummus, followed by the yogurt. Garnish with toasted pine nuts and chopped parsley.
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