Fattet hummus is a Lebanese layered appetizer that combines spiced simmered chickpeas, warm garlic-tahini yogurt sauce, and crispy toasted pita bread. The standout trait is the contrast of textures and temperatures—soft chickpeas, creamy yogurt, and crunchy pita—all coming together in one dish.
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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.
Store the chickpea mixture and yogurt sauce separately in airtight containers for up to 4 days; reheat yogurt gently on the stovetop over medium-low heat before serving, and toast fresh pita just before assembly.
Prepare the chickpea mixture and yogurt sauce up to 4 hours ahead and refrigerate separately. Toast the pita and pine nuts just before serving, then assemble immediately to keep the pita crispy.
Keep the heat at medium-low and stir gently—do not let the yogurt boil. Cooking should take about 5 minutes until the yogurt is warm and loosened, not hot.
Yes, the recipe uses canned chickpeas (15-ounce cans). Rinse and drain them before simmering with the spices for 15 minutes.
Substitute with toasted almonds, walnuts, or sunflower seeds. Toast for 5 minutes over medium heat until golden and fragrant.
The yogurt should loosen and become pourable but still creamy after warming for about 5 minutes on medium-low heat. Stir gently to avoid breaking the yogurt.
