Description
Fattet Hummus is a traditional Middle Eastern layered chickpea and yogurt dish featuring tender chickpeas simmered with aromatic spices, creamy tahini, warm garlic-infused yogurt sauce, crispy toasted pita bread, and crunchy toasted pine nuts. This vibrant and hearty recipe comes together in about 30 minutes, making it an ideal comforting meal or appetizer to share.
Ingredients
Chickpea Mixture
- 2 (15-ounce) cans chickpeas, rinsed and drained
- ½ cup water
- 1 garlic clove, minced
- 1 ½ teaspoons cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons tahini
Toasted Nuts and Bread
- ¼ cup pine nuts
- 2 tablespoons extra virgin olive oil, divided
- 1 large Arabic-style pita bread, cut into small pieces
Yogurt Sauce
- 4 garlic cloves, minced
- ½ teaspoon salt
- 1 (32-ounce) tub plain whole-milk yogurt
Garnish
- 1 tablespoon chopped parsley
Instructions
- Simmer and Mash Chickpeas: In a small saucepan over high heat, combine the rinsed and drained chickpeas, water, minced garlic, cumin, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes. Stir in the tahini, then use a potato masher to lightly mash some of the chickpeas while leaving most whole. Cover the saucepan to keep warm until serving.
- Toast Pine Nuts: Heat a large non-stick skillet over medium heat. Add the pine nuts and dry-toast them for about 5 minutes, stirring frequently, until golden brown and fragrant. Remove from the skillet and set aside in a small bowl.
- Toast Pita Bread: In the same skillet, add 1 tablespoon of olive oil and the pita bread pieces. Toast over medium heat for 8–10 minutes, stirring often, until the bread is golden brown and crispy. Transfer the toasted pita to a medium bowl and set aside.
- Prepare Yogurt Sauce: Lower the heat to medium-low and add the remaining tablespoon of olive oil to the skillet. Add the minced garlic and salt, cooking for about 1 minute until the garlic is fragrant but not browned. Pour the whole-milk yogurt over the garlic and stir gently for approximately 5 minutes until the yogurt warms through and loosens slightly, making sure it does not boil.
- Assemble and Serve: Transfer the warm chickpea mixture to a round serving dish. Pour the warm yogurt sauce evenly over the chickpeas. Top with the toasted pita pieces, then sprinkle the toasted pine nuts on top. Garnish with chopped parsley and serve immediately to enjoy the crispy, creamy textures and rich flavors.
Notes
- Use whole-milk yogurt for a creamier, richer sauce; Greek yogurt can be substituted but may alter the consistency.
- For extra flavor, lightly toast the pita bread pieces but avoid burning them as they will add bitterness.
- If pine nuts are unavailable, toasted slivered almonds or walnuts can be used as a substitute.
- Adjust the garlic quantity to taste, especially if you prefer a milder or stronger garlic flavor.
- Leftovers can be refrigerated for up to 2 days, but the toasted pita should be added just before serving to maintain its crispness.
