Lebanese
👍 Beginner Friendly
1h 30measy
LebaneseDinner
Recipe Story
origins & traditionsFattet Hummus is a beloved Lebanese comfort dish that showcases the art of layering simple ingredients into something extraordinary. The foundation begins with crispy toasted pita bread, topped with warm spiced chickpeas in their savory broth, then crowned with a luxurious garlic-infused yogurt sauce. Finished with a dramatic drizzle of butter infused with pine nuts and a sprinkle of paprika, this dish transforms humble ingredients into a feast. Each spoonful delivers contrasting textures: the softened bread soaked in broth, tender chickpeas, creamy yogurt, and crunchy nuts. Traditionally served as a hearty breakfast or satisfying dinner, Fattet Hummus brings families together and represents the generous hospitality of Lebanese cuisine. The dish is best enjoyed immediately while the layers maintain their distinct characteristics before melding together.
Instructions
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Drain and rinse the canned chickpeas, reserving 1 cup of liquid (or use cooking liquid if using dried chickpeas). In a medium saucepan, combine chickpeas with reserved liquid, 2 cloves minced garlic, 1 teaspoon cumin, and salt. Bring to a simmer and cook for 10 minutes until heated through and flavors meld.
While chickpeas simmer, cut pita bread into bite-sized pieces. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add pita pieces and toast until golden and crispy, about 5-7 minutes, stirring frequently. Remove and set aside.
In a mixing bowl, combine Greek yogurt with 3 cloves minced garlic, lemon juice, and salt to taste. Whisk until smooth and creamy. Add a tablespoon of water if needed to achieve pourable consistency.
In a small skillet, melt butter over medium heat. Add pine nuts (if using) and cook until golden, about 2-3 minutes. Stir in paprika and remove from heat.
To assemble, spread toasted pita pieces in a large serving platter or individual bowls. Ladle hot chickpeas with some of their liquid over the bread, allowing it to soak in.
Pour the garlic yogurt sauce generously over the chickpeas, covering most of the surface. Drizzle the spiced butter and pine nuts over the top. Garnish with fresh parsley and an extra sprinkle of paprika. Serve immediately while warm.
Fattet Hummus
4.8 (47)
A traditional Lebanese layered dish featuring chickpeas, toasted pita, tangy yogurt sauce, and aromatic spices, creating a harmonious blend of textures and flavors perfect for gathering around the table.
medium
45 min
6 servings
Ingredients
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Main Components
- 3 cups chickpeas, cooked and drained
- 4 pieces bread, pita bread, cut into pieces
- 2 tablespoons olive-oil
Yogurt Sauce
- 2 cups greek-yogurt, room temperature
- 1 pieces lemon, juiced
Seasonings
- 5 cloves garlic, minced
- 1 teaspoons cumin, ground
- 2 teaspoons salt
Topping
- 3 tablespoons butter
- 1 teaspoons paprika
Garnish
- 3 tablespoons parsley, chopped
Chef Tips
expert advice•For best results, use full-fat Greek yogurt as it provides the richest flavor and creamiest texture.
•If using dried chickpeas, cook them until very tender and reserve the cooking liquid for more authentic flavor.
•The key to perfect Fattet is timing—assemble just before serving to maintain textural contrast.
•You can toast the pita in advance but crisp it again briefly before assembly.
•For a variation, add a layer of sautéed ground lamb or beef between the bread and chickpeas for Fattet Lahme.
•Adjust garlic in the yogurt to your preference—Lebanese versions are typically quite garlicky.
•If pine nuts are unavailable or too expensive, substitute with slivered almonds.
•Some regions add a touch of tahini to the yogurt sauce for extra richness.
•Leftovers can be eaten cold the next day as a different but equally delicious dish where all layers have melded together.
