Fattet Hummus

Yumna Jawad

Published Mar 04, 2026

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This authentic Lebanese chickpea fatteh hummus recipe has yogurt, chickpeas, tahini, toasted pine nuts, and toasted pita bread!

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Prep Time 10 minutes
Servings 6 servings
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Bowl of chickpea fatteh made with mashed chickpeas, yogurt sauce, toasted pita, and pine nutes.
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Make authentic Lebanese chickpea fattet hummus!

Fattet hummus is just one of those dishes that’s always been around for me. It’s not something I hype up, it’s just something I make. I do chicken fettah a lot, but this chickpea version is what I throw together when I want the same flavors without cooking meat with more of a hummus texture.

It’s warm chickpeas with cumin and tahini, garlicky yogurt poured over the top, and a layer of crispy pita that you have to add right before serving so it stays crunchy. Pine nuts, if I have them. Parsley, if I remember. This fattet hummus is simple to make and fun to try if you love traditional hummus.

Happy Cooking!
– Yumna

Fattet Hummus Ingredients

Ingredients for vegetarian lebanese fatteh recipe: pita, garlic, salt, spices, parsley, tahini, pine nuts, yogurt, chickpeas, and oil.
  • Chickpeas: I use canned, but you can cook chickpeas from dry if you want. Bring the chickpeas to a boil with minced garlic, cumin, salt, and pepper, then add tahini. Make sure to rinse and drain the chickpeas well if using canned. See my tip in the recipe card notes below on peeling the skin if you prefer a smoother texture.
  • Pita bread: I use Arabic-style pita bread, which I buy at a Middle Eastern market. Any pita or thick flatbread you have works great, or you can make homemade pita bread. You can even use store-bought pita chips (or make homemade pita chips) if you want to skip the toasting step.
  • For the yogurt-garlic sauce: Cook more minced garlic with salt, then add plain whole-milk yogurt. You can use Greek yogurt as a substitute, but it may be thicker than whole-milk yogurt. If you use Greek yogurt, I recommend watering it down before heating so it’s not as thick.
  • For assembly: Top with toasted pine nuts and chopped parsley.

How to Make Fattet Hummus

Chickpeas, garlic, cumin, salt and pepper in a pot before cooking.
Step 1: Add the chickpeas, water, garlic, cumin, salt, and pepper to a saucepan. Bring to a boil, then simmer.
Seasoned chickpeas in a pot after cooking with tahini added on top.
Step 2: Add the tahini.
After mashing together chickpeas and tahini.
Step 3: Lightly mash some of the chickpeas, but keep most of them whole. Cover to keep warm until you’re ready to serve.
Pine nut in a large non stick skillet after toasting.
Step 4: Dry toast the pine nuts in a skillet until golden brown. Set aside in a small bowl.
Pita bread pieces in the same skillet before toasting.
Step 5: In the same skillet, toast the pita bread pieces in olive oil.
Pita bread pieces after toasting and seasoned with salt and pepper.
Step 6: Stir frequently until golden brown and crispy. Set aside in a medium bowl.
Yogurt added to sauteed garlic in a skillet.
Step 7: In the same skillet, cook the garlic and salt until fragrant. Pour the yogurt on top and stir gently until the yogurt gets warm and loosens. Be careful not to let the yogurt boil.
Yogurt sauce after stirring together until smooth.
Step 8: When ready to serve, transfer the chickpea mixture to a round serving dish and pour the yogurt sauce over the chickpeas. Add the toasted pita and toasted pine nuts on top. Garnish with fresh parsley and serve.
Best chickpea fatteh recipe.

Fattet Hummus Recipe

Author: Yumna Jawad
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Authentic Fattet Hummus with spiced chickpeas, tahini, warm yogurt sauce, and toasted pita bread layered together.
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings6 servings
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Ingredients
 
 

For the chickpeas

For assembly

  • ¼ cup pine nuts
  • 2 tablespoons extra virgin olive oil divided
  • 1 large Arabic-style pita bread cut into small pieces
  • 4 garlic cloves minced
  • ½ teaspoon salt
  • 1 (32-ounce) tub plain whole-milk yogurt
  • 1 tablespoon chopped parsley

Instructions

  • In a small saucepan over high heat, add the chickpeas, water, garlic, cumin, salt, and pepper. Bring to a boil, then lower the heat and simmer for 15 minutes. Add the tahini and use a potato masher to lightly mash some of the chickpeas while keeping most of them whole. Cover to keep warm until ready to serve.
  • In a large non-stick skillet over medium heat, add the pine nuts and dry toast for 5 minutes, until golden brown. Set aside in a small bowl.
  • Add 1 tablespoon olive oil and the pita bread pieces to the same skillet over medium heat. Toast for 8–10 minutes, stirring frequently, until golden brown and crispy. Set aside in a medium bowl.
  • Lower the heat to medium-low. Add the remaining tablespoon of olive oil to the skillet along with the garlic and salt. Cook until the garlic is fragrant, about 1 minute. Pour the yogurt on top of the garlic and stir gently until the yogurt becomes warm and loosens, being careful not to let the yogurt boil, about 5 minutes.
  • When ready to serve, transfer the chickpea mixture to a round serving dish and pour the yogurt sauce over the chickpeas. Add the toasted pita on top, followed by the toasted pine nuts, and garnish with parsley. Serve immediately.

Equipment

Notes

My Top Tip: Peel the chickpeas for a smoother texture. If you want extra creamy fattet hummus, removing the chickpea skins helps. Place the chickpeas in a large bowl of warm water and stir in 1–2 teaspoons baking soda per 15-ounce can. Let them soak for about 10 minutes to help loosen the skins. Then gently rub the chickpeas between your fingers, and the skins will float to the surface. Skim them off with a spoon and discard. It takes about 10–15 minutes and is optional, but it does make the texture smoother.
Storage: Store leftovers in an airtight container in the fridge for 3–4 days. I recommend storing the pita separately, at room temperature. Reheat in the microwave until warmed through. I do not recommend freezing.

Nutrition

Serving: 1.5cups, Calories: 368kcal, Carbohydrates: 36g, Protein: 16g, Fat: 19g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 8g, Cholesterol: 20mg, Sodium: 757mg, Potassium: 545mg, Fiber: 7g, Sugar: 7g, Vitamin A: 241IU, Vitamin C: 3mg, Calcium: 264mg, Iron: 3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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Recipe Variations

  • Add warm vegetables: Roasted eggplant cubes, roasted cumin-spiced cauliflower, or sautéed spinach make the fattet hummus even more layered and flavorful.
  • Or, add ground meat: Top the fattet hummus with spiced ground beef or lamb.
  • Serve it over rice: Other regions in the Middle East add a layer of rice at the bottom of fatteh, which soaks up the garlicky yogurt sauce. The Lebanese version doesn’t traditionally include rice, but it would taste great served over or with my Lebanese rice recipe!

Recipe Tips

  1. Peel the chickpeas for a smoother texture. If you want extra creamy fattet hummus, removing the chickpea skins helps. Place the chickpeas in a large bowl of warm water and stir in 1–2 teaspoons baking soda per 15-ounce can. Let them soak for about 10 minutes to help loosen the skins. Then gently rub the chickpeas between your fingers, and the skins will float to the surface. Skim them off with a spoon and discard. It takes about 10–15 minutes and is optional, but it does make the texture smoother.
  2. Use day-old pita. It crisps up better than fresh pita.
  3. Be careful not to boil the yogurt mixture. You want to cook it on medium-low heat, stirring frequently until the yogurt is smooth and pourable. If it comes to a boil, it may split.
  4. Don’t mix the ingredients until you’re ready to serve. It tastes best when it’s fresh!

Serving Ideas

Chickpea fatteh hummus recipe in a bowl layered with mashed chickpeas, yogurt sauce, toasted pita, and pine nuts.

FAQs

My yogurt sauce broke or curdled. What did I do wrong?

The yogurt sauce can break if you heat it too quickly or at too high a temperature. To prevent this, make sure you heat it gently over medium-low and don’t let it come to a boil. I also recommend using whole-milk yogurt to help minimize curdling.

How do I keep the pita from getting soggy?

Add the toasted pita right before serving. Once the yogurt goes on top, it will start softening quickly.

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