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[1] There are many versions of fattet hummus. In the recipe below, cooked chickpeas are mixed with hummus and spooned, along with yogurt, over crispy bites of pita (photo © Hannah Kaminsky | Bittersweet Blog).
[2] A different type of fattet hummus, more in the bread pudding style. Here’s the recipe (photo © Eva Eats Blog).
[3] Baharat spice blend—read all about it in the *footnote. This blend can be purchased from Savory Spice Shop.
[4] Schug, a Yemeni/Israeli hot sauce. Here’s the recipe (photo © Immigrant’s Table).
[5] Cooked chickpeas (photo © Deryn Macey | Unsplash).
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May 13th is International Hummus Day, and we decided we wanted to try something new. So we turned to Hannah Kaminsky’s recipe for Fattet Hummus—a dish we hadn’t heard of until we read it on her Bittersweet Blog.
“Consider it the Levantine equivalent of chilaquiles,” says Hannah.
Fattet translates to “crumbs,” and is the base word for fattoush salad, which uses the same pieces of crispy pita, but mixed with vegetables and vinaigrette.
“Made with toasted pita wedges instead of tortillas and with deconstructed hummus instead of salsa, it’s a socially acceptable way to eat hummus by the spoonful, with no expectations of sharing.
“Myriad versions exist across the Middle East, just like hummus itself.
“Some are described more like a savory pita bread pudding, flooded with yogurt and baked in a casserole dish. Others, such as my own here, use less saucy components to keep the pita more crisp and dry.
“This is one of those ‘recipes’ that should be considered more as a suggestion than a rule. There are no wrong answers for either inclusions or amounts.”
So we made the recipe last night, as part of a light Meatless Monday dinner, along with a green salad. It was a hit, and can be served at breakfast, lunch, or dinner. Thanks, Hannah!
> The history of hummus.
> 18 more hummus recipes.
>The recipe follows, but first: the different styles of fattet hummus.
FATTET HUMMUS STYLES
Specific regional variants of fattet hummus can be found throughout Levant region, each with its unique twist on the dish.
In Jordan, the dish usually features minced beef or lamb sautéed in ghee. Pine nuts, pomegranate seeds, and sliced almonds are sprinkled over the yogurt layer.
In Syria, a layer of whole chickpeas are used and drizzled with melted ghee, toasted nuts, and paprika.
In Lebanon, chickpeas and tahini simmer together with baharat* spice mix (photo #3) before being layered with toasted pita chips, sautéed garlic, and toasted pine nuts, finished with a pinch of paprika.
In Palestine, the version most closely resembles “traditional” hummus, and it is also the version with the most complex assembly.
. Cooked chickpeas are blended with lemon, cumin, tahini, garlic, salt, olive oil, and water until smooth. Half of this mixture is blended with yogurt while half is left plain.
. The pita is not toasted, but cut into squares and added as the first layer. Freshly squeezed lemon juice, cayenne pepper, salt, and aquafaba are added, soaking the bread until it’s soft.
. The yogurt-hummus is then added, followed by the plain hummus.
. It’s garnished with toasted sliced almonds, toasted pine nuts, a drizzle of olive oil, and chopped parsley.
Hannah’s recipe is a bit of a mashup that borrows the most elements from the Syrian and Palestinian approaches.
RECIPE: FATTET HUMMUS
It’s not the kind of dish that keeps well, so don’t make it in advance. If you have company, feel free to double, triple, or quadruple as needed.
But since the pita will get mushy, make only as much as you plan to serve.
Can you buy pita chips instead of making them? Sure, but the experience will be different. Crumble them into the bowl before adding the toppings.
Ingredients Per Serving
1 (8-inch) piece pita bread
2 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/8 teaspoon freshly-ground black pepper
1 clove garlic, minced
1/2 cup cooked chickpeas
3 tablespoons vegetable stock
1 tablespoon tahini
1/2 cup plain Greek yogurt
1 teaspoon lemon juice
1 tablespoon toasted pine nuts
1/8 teaspoon sumac or smoked paprika
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Preparation
1. PREHEAT the oven to 350°F. Make the pita chips: Cut the pita into bite-sized squares and toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper. Once thoroughly coated…
2. TRANSFER to a baking sheet and bake in the center of the oven for 7-9 minutes, until golden brown all over. Transfer to a plate or bowl. Meanwhile…
3. SET a small saucepan over medium heat and add the remaining tablespoon of oil. Add the garlic and remaining salt, sautéing for 2-3 minutes, until aromatic. Add the chickpeas and vegetable stock, simmering for 5-6 minutes, until the beans are tender and the liquid has been absorbed.
Stir in the tahini before turning off the heat.
4. ASSEMBLE: Spoon the chickpea mixture into the center of the bowl of pita chips. Stir together the yogurt and lemon juice before drizzling it all over the top. Sprinkle with pine nuts and sumac or smoked paprika. Enjoy right away.
VariationsHeat: Add schug† (photo #4) or other hot sauce if you like it spicy.
Tart: Add pickles for a bit of tang.
Veggies: Add vegetables to turn it into a salad.
Minty: Add some sweet black tea infused with fresh mint.
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*Baharat seasoning is staple in eastern Mediterranean cooking, an all-purpose warm spice blend that varies by region—and even by household. Like curry powder, it’s up to the local palate, but the blend typically includes black pepper, cardamom, cloves, cumin, nutmeg, coriander and paprika—no salt. Add it to rice and other grains, soups, meat, fish and chicken dishes. all-purpose Middle Eastern spice blend that’s sometimes also known as Lebanese Allspice. Baharat is traditionally used in kibbeh, which is a classic Lebanese and Syrian dish with ground beef & lamb, bulgur wheat, and pine nuts. But it’s also also great for seasoning ground beef, lamb, seafood, soups, stews, and vegetables—whether it’s a Middle Eastern or an “American” recipe.
†Schug or zhug is a Yemeni/Israeli hot sauce made from hot green chiles, cilantro, olive oil, lemon juice, garlic, herbs, and spices. You can easily find a recipe online.
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