Fattet Hummus

Nutrition · per serving

Steps

1. 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 small (120 g) pita bread, torn into bite-size pieces15 ml olive oil
2. 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.

   400 g cooked chickpeas, drained and rinsed120 ml water2 g ground cumin4 g salt
3. 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.

   80 g tahini45 ml lemon juice2 cloves (8 g) garlic, finely crushed90 ml cold water2 g salt
4. 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.

   15 ml olive oil20 g pine nuts1 g sweet paprika
5. 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.

   2 small (120 g) pita bread, torn into bite-size pieces400 g cooked chickpeas, drained and rinsed120 ml water80 g tahini45 ml lemon juice2 cloves (8 g) garlic, finely crushed90 ml cold water
6. 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.

   15 ml olive oil20 g pine nuts10 g parsley, finely chopped

Origin & History

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.