Fattet Hummus Recipe
Authentic Fattet Hummus with spiced chickpeas, tahini, warm yogurt sauce, and toasted pita bread layered together.
Servings: 6 servings
Ingredients
For the chickpeas
- 2 (15-ounce) can chickpeas rinsed and drained
- ½ cup water
- 1 garlic cloves minced
- 1 ½ teaspoons cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons tahini
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.
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
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