Palestinian Fattet Hummus

Name: Palestinian Fattet Hummus Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 large pita breads; 2 tbsp olive oil; 2 (15-ounce) cans chickpeas; 2 cups plain yogurt; 1/2 cup tahini; 2 cloves garlic, minced; 1/4 cup lemon juice; 1 tsp salt; 1 tsp sumac, for garnish; 2 tbsp ghee; 2 tbsp pine nuts

Palestinian Fattet Hummus is a layered comfort dish combining toasted pita, warm spiced chickpeas, and creamy garlic-tahini yogurt sauce. Its standout trait is the textural contrast between crispy bread and soft, warm chickpeas bound in silky sauce.

🌍Middle Eastern 🏷️Fatteh 🏷️Fattet hummus 🏷️Chickpeas 🏷️Pita bread Yogurt sauce

🏷️

🏷️Tahini

-0:00

thegoldenbalanceonTikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by thegoldenbalance

-0:00

thegoldenbalanceonTikTok

Ingredients

2 large pita breads
2 tbsp olive oil
2 (15-ounce) cans chickpeas
2 cups plain yogurt
1/2 cup tahini
2 cloves garlic, minced
1/4 cup lemon juice
1 tsp salt
1 tsp sumac, for garnish
2 tbsp ghee
2 tbsp pine nutsoptional

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Instructions

1
Preheat your oven to 400°F (200°C). Cut the pita bread into small, bite-sized pieces and spread them in a single layer in a baking dish.
2
Drizzle the pita pieces with olive oil or use cooking spray, and toss to coat. Bake for 10-15 minutes, or until golden and crispy.
3
While the pita is toasting, prepare the sauce. In a medium bowl, whisk together the plain yogurt, tahini, minced garlic, lemon juice, and salt until smooth and creamy. Set aside.
4
In a small saucepan, warm the chickpeas with a few tablespoons of their reserved liquid over medium heat.
5
Once the pita is toasted, layer the warm chickpeas evenly over the top.
6
Pour the yogurt-tahini sauce over the chickpeas, spreading it to cover the entire surface.
7
Sprinkle generously with sumac.
8
In a small skillet, melt the ghee over medium heat. Add the pine nuts and toast, stirring constantly, until golden brown (about 1-2 minutes).
9
Immediately pour the hot ghee and toasted pine nuts over the fatteh. Serve right away while the pita is still crispy.

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Tips & Notes

Pro tips

Toast pita until golden and crispy—this preserves crunch when layered with warm yogurt sauce rather than soggy bread.
Warm chickpeas gently in olive oil with spices; avoid boiling so they stay intact and absorb flavor.
Mix yogurt and tahini thoroughly before adding garlic and lemon to avoid lumps and ensure creamy consistency.
Layer just before serving: pita first, then chickpeas, then yogurt sauce, garnished with sumac for peak texture and color.

Substitutions

plain yogurt → Greek yogurt (thicker, tangier result) or labneh (creamier, more intense flavor)
ghee → clarified butter or olive oil (slightly different richness profile)
sumac → pomegranate molasses or extra lemon juice (tart garnish alternative)
tahini → sesame paste (similar nutty flavor, slightly thinner consistency)

Storage & make-ahead

Store cooked chickpeas and yogurt sauce separately in airtight containers for up to 3 days; reheat chickpeas gently and reassemble with fresh-toasted pita.