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Fattet Hummus

Name: Fattet Hummus
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2
Cuisine: Lebanese
Ingredients: 2 small (120 g) pita bread, torn into bite-size pieces; 15 ml olive oil; 400 g cooked chickpeas, drained and rinsed; 120 ml water; 2 g ground cumin; 4 g salt; 80 g tahini; 45 ml lemon juice; 2 cloves (8 g) garlic, finely crushed; 90 ml cold water; 2 g salt; 15 ml olive oil; 20 g pine nuts; 10 g parsley, finely chopped; 1 g sweet paprika

Fattet Hummus is a warm, comforting bowl of crisp-to-soft pita layered with tender chickpeas and a bright, creamy tahini-lemon sauce. Finished with toasted pine nuts, olive oil, and parsley, it delivers rich nuttiness, gentle garlic heat, and contrasting textures in every spoonful.

30 min

2 servings

832 kcal

Lebanese

Ingredients

Bread base

2 small (120 g)pita bread, torn into bite-size pieces
15 mlolive oil

Warm chickpeas

400 gcooked chickpeas, drained and rinsed
120 mlwater
2 gground cumin
4 gsalt

Tahini yogurt-style sauce

80 gtahini
45 mllemon juice
2 cloves (8 g)garlic, finely crushed
90 mlcold water
2 gsalt

Topping

15 mlolive oil
20 gpine nuts
10 gparsley, finely chopped
1 gsweet paprika

Instructions

1
Preheat the oven to 200°C. Spread the pita bread pieces on a tray, toss with the olive oil, and bake for 8-10 minutes until golden and crisp, turning once halfway so they dry evenly without burning.
2
While the bread bakes, put the chickpeas, water, ground cumin, and salt in a small saucepan. Bring to a gentle simmer over medium heat and cook for 5-6 minutes, lightly mashing a small handful of chickpeas with the back of a spoon to thicken the liquid slightly. The mixture should be warm, loose, and spoonable, not dry.
3
In a bowl, whisk together the tahini, lemon juice, garlic, and salt. It will seize at first; gradually whisk in the cold water until smooth, pale, and pourable, like thick cream. Adjust with a splash more water if needed so it can soak into the layers rather than sit heavily on top.
4
Heat the olive oil in a small pan over medium-low heat. Add the pine nuts and stir constantly for 1-2 minutes until lightly golden and fragrant; remove from the heat immediately because they darken quickly. Stir in the paprika off the heat.
5
To assemble, divide the crisp bread between 2 warm bowls. Spoon over the hot chickpeas with some of their cooking liquid, then generously pour over the tahini sauce so the bread softens slightly while some edges stay crisp for contrast.
6
Finish with the toasted pine nuts and oil, chopped parsley, and serve immediately while warm. Fattet is at its best when the layers are freshly mixed and still texturally distinct.

Nutrition per serving

832 kcal

Calories

24g

Protein

75g

Carbs

49g

Fat

15g

Fiber

Notes

•For the best 30-minute version, use good-quality cooked chickpeas from a jar or can; if using home-cooked chickpeas, keep some of their cooking liquid to replace the water for extra flavor.
•If you prefer a softer, more classic breakfast-style texture, let the assembled bowls sit for 2 minutes before serving so the bread absorbs more sauce.
•A pinch of sumac or extra cumin on top is traditional and works well, but the dish is balanced and complete as written.

Background

Fattet Hummus is a classic Levantine breakfast dish, especially associated with Lebanon and Syria, built from layered bread, chickpeas, and a tangy tahini sauce. The word "fattet" refers to crumbled or broken bread, reflecting the dish's thrifty roots and the region's tradition of transforming staple ingredients into deeply satisfying meals.

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