🇱🇧 Lebanon · Food
Fattet Hummus
By eatmundo · August 3, 2026
🇱🇧 LBA comforting Lebanese breakfast classic featuring layers of crunchy pita bread, creamy yogurt, and warm, tender chickpeas drizzled with nutty, golden butter.
Ingredients
check them off as you prepareHow to Make It
- 1
Boil 500g of chickpeas until very soft, keeping them in 200ml of their cooking water to keep them warm.
- 2
Cut the 3 pita breads into bite-sized squares and either fry them in 20ml of oil or bake at 200°C until they are crispy and golden.
- 3
In a large bowl, whisk together 400g of yogurt, 100g of tahini, 3 minced garlic cloves, 30ml of lemon juice, and a pinch of salt until smooth and creamy.
- 4
Arrange the crunchy pita bread at the bottom of a serving dish, then pour the warm chickpea cooking water over them to soften them slightly.
- 5
Spoon the warm chickpeas over the bread, ensuring they are evenly distributed.
- 6
Pour the yogurt-tahini mixture over the chickpeas, spreading it gently to cover the surface.
- 7
In a small pan, melt 50g of butter and sizzle the 30g of pine nuts until they turn light brown and fragrant.
- 8
Pour the hot butter and pine nuts over the yogurt layer, which will cause it to sizzle slightly, then serve immediately.
Frequently Asked Questions
Can I use canned chickpeas?+
Yes, just rinse them well and heat them in a bit of water before using.
How long should the bread stay crunchy?+
Fatteh is best served immediately after assembly; if it sits too long, the bread loses its desired texture.
Can I add meat to this?+
Yes, some variations include a topping of spiced minced lamb, which adds a savory depth.
What is the key to a good yogurt sauce?+
Use thick, full-fat yogurt and ensure it is not too cold when you pour it over the chickpeas.
