🥣 Fattet hummus
Fattet hummus is a warm breakfast dish of crunchy pita chips covered with soft, hot chickpeas and a thick sauce of yogurt, tahini and garlic. It is creamy and tangy on top, crisp underneath, and best eaten straight away before the bread softens. It is usually finished with cumin, paprika and parsley and served with fresh vegetables and pickles.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g cooked chickpeas with some cooking liquid
- 100 g pita chips
- 400 g plain yogurt
- 2 tbsp tahini
- 2 garlic cloves, crushed
- Juice of ½ lemon, salt
- Ground cumin, paprika and parsley to garnish
Method
- Heat the chickpeas in their liquid with salt and a pinch of cumin.
- Whisk the yogurt with tahini, garlic, lemon and salt.
- Spread the pita chips in a dish and top with the hot chickpeas.
- Pour over the sauce, garnish with cumin, paprika and parsley and serve at once.
How to make it lighter
- Bake the pita chips without oil.
- Use more chickpeas and fewer chips per portion.
- Use 1 tbsp tahini with a little extra yogurt — 1 tbsp tahini ≈ 90 kcal.
History
The dish is named after the Arabic word for crumbled bread and is one of the best-known fatteh variations. It is eaten across Syria, Lebanon, Palestine and Jordan, often as a weekend or Ramadan breakfast.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →