LebaneseBrunch

Recipe Story

origins & traditions

Fattet Hummus is a beloved traditional Lebanese dish that transforms humble chickpeas into an elegant layered masterpiece. This hearty brunch centerpiece begins with crispy golden pita bread fragments that form a crunchy base, followed by warm spiced chickpeas bathed in their cooking liquid. The dish is crowned with a luscious garlic-infused yogurt sauce and finished with a dramatic drizzle of clarified butter sizzling with pine nuts and aromatic spices. The contrast of textures—crispy bread softened by chickpea broth, creamy yogurt, and crunchy nuts—creates a symphony of flavors that represents the very essence of Levantine comfort food. Often served during special family gatherings and weekend brunches, this dish brings people together around a communal platter, encouraging sharing and conversation. The name "fattet" comes from the Arabic word for "crumbs," referring to the broken pita that forms its foundation.

Instructions

step by step

0/1 done

Start by draining the soaked chickpeas and placing them in a large pot with fresh water, covering by 2 inches. Add 1 teaspoon salt and bring to a boil over high heat. Reduce heat to medium-low and simmer for 45-60 minutes until chickpeas are very tender but not mushy. Reserve 2 cups of the cooking liquid and drain the rest. While chickpeas cook, prepare the pita chips by tearing 3 large pita breads into 2-inch pieces. Heat 3 tablespoons olive oil in a large skillet over medium heat and fry the pita pieces in batches until golden and crispy, about 3-4 minutes per batch. Season with a pinch of salt and set aside. For the yogurt sauce, combine 3 cups Greek yogurt with 4 minced garlic cloves, juice of 1 lemon, and 1/2 teaspoon salt in a bowl, mixing until smooth. To assemble, arrange the crispy pita pieces in a large shallow serving platter. Spoon the hot chickpeas over the pita, then drizzle with 1 cup of the reserved cooking liquid to moisten the bread. Spread the garlic yogurt sauce evenly over the chickpeas. In a small pan, melt 4 tablespoons butter and add 1/4 cup pine nuts, stirring until golden, about 2 minutes. Add 1 teaspoon cumin and 1/2 teaspoon paprika to the butter. Immediately drizzle this aromatic butter over the yogurt layer. Garnish with 2 tablespoons fresh parsley and serve immediately while the pita is still slightly crispy.

Fattet Hummus

4.5 (22)

A luxurious Lebanese breakfast dish featuring crispy toasted pita, creamy chickpeas, tangy yogurt sauce, and aromatic spices topped with pine nuts and fresh herbs.

medium

45 min

6 servings

Ingredients

0 of 11 checked

Main Components

2 cups chickpeas, dried, soaked overnight
3 pieces bread, large pita bread, torn into pieces
3 tablespoons olive-oil

Yogurt Sauce

3 cups greek-yogurt, room temperature
4 cloves garlic, minced
1 pieces lemon, juiced

Topping

4 tablespoons butter, clarified or ghee preferred
1 teaspoons cumin, ground
1/2 teaspoons paprika

Garnish

2 tablespoons parsley, fresh, chopped

Seasoning

1 1/2 teaspoons salt

Chef Tips

expert advice

•For best results, use dried chickpeas that have been soaked overnight rather than canned, as they hold their shape better and absorb more flavor.

•The key to perfect fattet is timing—assemble just before serving so the pita retains some crunch while absorbing the flavorful liquid.

•You can prepare components ahead: cook chickpeas up to 2 days in advance, make yogurt sauce the morning of serving, and fry pita chips 2 hours before assembly.

•For a richer version, some families add tahini to the yogurt sauce.

•To make this dish more substantial, top with sautéed ground lamb or beef seasoned with seven spices.

•Always toast pine nuts carefully as they burn quickly—watch them constantly and remove from heat as soon as they turn golden.

•Leftover chickpea cooking liquid makes an excellent base for soup.

•For a traditional presentation, serve fattet in a wide, shallow dish that allows everyone to reach the crispy bottom layer.