Palestinian
Fattet Hummus
A warm Palestinian chickpea and bread dish layered with crisp khubz, tender hummus, garlicky tahini-yogurt sauce, and sizzling ghee with nuts. It is served immediately so the bread stays partly crisp while soaking up the chickpea broth.
Watch it madeChef Staph · 1:49
Ingredients
- Dried chickpeas1/2 cup
- Baking soda1/4 tsp
- Water4 cups, plus more for soaking
- Bay leaf1
- Ground cumin1/2 tsp
- Salt1 tsp, divided
- Arabic flatbread or pita1 large loaf
- Neutral oil, for frying1/3 cup
- Plain full-fat yogurt1 cup
- Tahini2 tbsp
- Fresh lemon juice1 1/2 tbsp
- Garlic2 cloves, crushed
- Ghee or samneh1 1/2 tbsp
- Pine nuts2 tbsp
- Sweet paprika or Aleppo pepper1/2 tsp
- Chopped parsley2 tbsp
Method
- Soak the dried chickpeas overnight in plenty of water with the baking soda, then drain and rinse well.
- Place the chickpeas in a pot with 4 cups fresh water and the bay leaf, bring to a boil, skim the foam, then simmer until very tender, about 60 to 75 minutes.
- Season the chickpeas with cumin and 1/2 tsp salt in the last 10 minutes of cooking, then keep them warm in their broth.
- Tear the Arabic bread into bite-size pieces and fry in hot neutral oil until golden and crisp, then drain on paper towels.
- Whisk the yogurt, tahini, lemon juice, crushed garlic, and remaining 1/2 tsp salt in a bowl until smooth and creamy.
- Lift 1 cup of hot chickpeas from the pot and lightly mash them with 2 to 3 tbsp of their broth to make a coarse, warm base.
- Spread the fried bread in a shallow serving dish and spoon over about 1/3 cup hot chickpea broth so some pieces soften while others remain crisp.
- Spoon the mashed chickpeas and remaining whole chickpeas over the bread.
- Pour the tahini-yogurt sauce over the chickpeas, covering the center generously.
- Melt the ghee in a small pan, fry the pine nuts until golden, then immediately pour the hot ghee and nuts over the yogurt layer.
- Finish with paprika or Aleppo pepper and chopped parsley, and serve at once while warm.
Common questions
Can I substitute canned chickpeas for dried chickpeas in Fattet Hummus?
Yes. Use about 3 to 4 cans (15 oz each), drained and rinsed. Simmer them briefly in water with bay leaf, cumin, and salt for 10 to 15 minutes so they absorb flavor, but avoid overcooking or they’ll turn mushy.
How far ahead can I make the chickpeas and yogurt sauce?
Cook the chickpeas up to 2 days ahead and refrigerate them in their broth. The yogurt-tahini sauce can be made 1 day ahead; whisk again before serving. Fry the bread and toast nuts just before assembling for best texture.
What are the most common mistakes when making Fattet Hummus?
The biggest mistakes are undercooking the chickpeas, which makes the dish grainy, and assembling too early, which turns the bread soggy. Also avoid adding too much lemon to thin the yogurt sauce or it may taste sharp and loose.
How should I store leftovers, and can I reheat them?
Store chickpeas, yogurt sauce, fried bread, and pine nuts separately in airtight containers. Refrigerate up to 3 days. Reheat the chickpeas gently with a splash of broth or water; assemble with fresh bread so it stays partly crisp.
What’s the best way to serve Fattet Hummus so it tastes authentic?
Serve it warm in a shallow dish, layering soaked bread, chickpeas, yogurt-tahini sauce, and a spoonful of hot chickpea broth. Finish with browned ghee and pine nuts. It works as a brunch dish, mezze, or light main.