Fattet Hummus

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Fattet Hummus is a good Middle Eastern dish that is normally filled in as a morning meal or early lunch dinner. Toasted pita chips, hummus, and garlicky hummus are layered in a thicker style and polished off with a sprinkle of toasted pine nuts and new parsley.

Fattet Hummus Origin:

Fattet hummus is popular in Jordan, Palestine, Lebanon, and Syria. It’s usually served for breakfast on Fridays, brunch, or as a starter and possibly a main for Iftar during Ramadan.

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.

Why should you try Fattet Hummus:

The magnificent tasting layers have various surfaces and flavors. Fattet hummus is best appreciated just after it’s made as the toasted bread can in any case hold the crunch even after it’s doused with chickpea water. However, it’s actually astounding when served later and the toasted bread turns out to be delicate. This great vegetarian dish that you will really enjoy and can be easily veganized if you can get plant-based yogurt.

Recipe Variations:

The Syrian Version : is also made with whole cooked chickpeas. Start with a layer of toasted pita bread, add cooked chickpeas, then another layer of toasted bread, followed by the yogurt mixture. Drizzle with melted ghee, toasted nuts and paprika.

The Lebanese Version:is a bit different. In a small pot over medium heat, mix the chickpeas with tahini and water. Add salt, buharat spice mix, and simmer for 10 minutes. In a skillet, heat olive oil and butter and saute a minced garlic clove until fragrant. Then in a deep dish, start with a layer of toasted pita chips, followed by the chickpea tahini layer, drizzle with sauteed garlic with the oil and butter. Garnish with toasted pine nuts and sprinkle with paprika.

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

Usually, Fattet hummus is either eaten on its own along with a cup of sweet black tea with fresh mint leaves, or with Arabic mezze like as hummus, foul mudammasfalafel.

Serve your Fattet Hummus with crisp chilled radishes, tart quartered fresh onions (soaked overnight in cold water to sweeten them) and a rustic white farmer’s cheese on the side. Traditionally, sweet black tea infused with lots of fresh mint accompanies this dish, served steaming hot in small glasses.

You’ll observe that this dish is really flexible. It’s most normally a morning meal dish in Syrian and other Levantine families, yet it’s extremely normal that you’ll see it being served for lunch and supper too. Particularly during the period of Ramadan. The best thing about it is the means by which straightforward the fixings are. It’s essentially bread, yogurt, tahini, chickpeas, a few flavors, and nuts to top. Simple!

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

Low-Sugar Lemonade Juice

Watermelon and Mint Juice

Pineapple Juice

Finally,Looking for more delicious inspiration? Follow Healthycookingtour on pinterest,twitter,instagram and tumblr.

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


To Make The Hummus:

To Make The Yogurt Layer:


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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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