Description
Fattet Hummus is a traditional Middle Eastern layered dish featuring warm spiced chickpeas, creamy yogurt infused with garlic, toasted pita bread, and crunchy pine nuts. This comforting recipe combines textures and flavors to create a hearty, nutritious meal perfect for sharing. Ready in just 30 minutes, it showcases classic regional ingredients like tahini, cumin, and parsley in a simple yet satisfying preparation.
Ingredients
Chickpeas Mixture
- 2 (15-ounce) cans chickpeas, rinsed and drained
- ½ cup water
- 1 clove garlic, minced
- 1 ½ teaspoons cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons tahini
Toasted Pine Nuts
- ¼ cup pine nuts
Toasted Pita Bread
- 1 large Arabic-style pita bread, cut into small pieces
- 1 tablespoon extra virgin olive oil
Yogurt Sauce
- 4 cloves garlic, minced
- ½ teaspoon salt
- 1 (32-ounce) tub plain whole-milk yogurt
- 1 tablespoon extra virgin olive oil
Garnish
- 1 tablespoon chopped parsley
Instructions
- Cook Chickpeas: In a small saucepan over high heat, combine chickpeas, water, minced garlic, cumin, salt, and black pepper. Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes. Stir in tahini and lightly mash some chickpeas with a potato masher, preserving most whole. Cover and keep warm until serving.
- Toast Pine Nuts: Heat a large non-stick skillet over medium heat. Add pine nuts and dry toast them, stirring frequently, for about 5 minutes until they turn golden brown. Remove from skillet and set aside in a small bowl.
- Toast Pita Bread Pieces: Using the same skillet, add 1 tablespoon of olive oil and the cut pita bread pieces over medium heat. Toast, stirring often, for 8–10 minutes until the bread is crisp and golden. Transfer to a medium bowl and set aside.
- Prepare Yogurt Sauce: Lower skillet heat to medium-low and add the remaining tablespoon of olive oil. Sauté minced garlic and salt until fragrant, about 1 minute. Pour in the yogurt and stir gently, warming it for approximately 5 minutes without letting it boil or curdle to loosen the yogurt and infuse the garlic flavor.
- Assemble and Serve: Transfer the warm chickpea mixture to a round serving dish. Pour the garlic-infused yogurt sauce evenly over the top. Sprinkle the toasted pita bread pieces onto the yogurt layer, then add toasted pine nuts. Garnish with chopped parsley and serve immediately to enjoy the contrast of warm and crispy textures.
Notes
- Use whole-milk yogurt for the creamiest and richest flavor; Greek yogurt can also be used but may require thinning with a little water or milk.
- To save time, canned chickpeas can be used as in the recipe; however, ensure to rinse and drain them well.
- Adjust garlic quantity based on preference for a stronger or milder flavor.
- Toast pine nuts carefully as they can burn quickly; stir constantly while toasting.
- This dish is best served immediately after assembly to maintain the crispness of the pita bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
