Syrian Fattet Hummos
Fattet Hummos a la Syrian style! This is wonderful hearty chickpea dish that can be eaten anytime, but mostly feasted on during the weekends. It's made from layering toasted pita bread, soft delicious chickpeas and a wonderful tangy tahini sauce. The highlight of the dish is at the end however, where you pour sizzling hot ghee that just soaks and penetrates all the layers underneath.
- Large Saucepan with Lid or Instant Pot to cook the chickpeas
- Food Processor
- Small Saucepan to heat up the ghee & pine nuts
- 600 g chickpeas ready cooked, either from can or cooked from dried
- 4 garlic cloves whole
- 1 tsp cumin ground
- 1 bay leaf
- 1 liter water
- ½ tsp salt
- 200 g pita bread (or 3 large pitas) torn or cut into 2cm pieces
- 2-3 tbsp olive oil
- ½ tsp cumin ground
- ¼ tsp salt
- 200 g greek yogurt full fat
- 150 g tahini
- 60 ml lemon juice around 2 lemons
- 1 garlic clove crushed
- ¾ tsp salt
- ¼ cup ghee
- pine nuts they're expensive, so use as much as you want!
- parsley small, chopped finely
- 1 tsp paprika
- pomegranate seeds optional
- Add all the chickpea ingredients to a large saucepan and heat on medium to infuse and warm them. Simmer until the softness you like, and keep them on a low fire until you you finishing prepping.
Toast the Pita
- Preheat oven to 200°C / 400°F
- Cut up the pita bread into small diamonds or squares. You can tear them with your fingers if you want a more authentic look, or use scissors.
- Toss them in a bowl along with the olive oil, cumin and salt and mix.
- Put them onto a parchment lined baking sheet and pop them into the oven for around 10-15 minutes. Keep an eye on them.
- They should be nice and toasted. Put ⅔ of them into your serving dish and reserve the rest for topping.
Make the Sauce
- Measure out around 200g of hot cooked chickpeas and put in into your food processor.
- Add 100ml of the hot chickpea cooking water. If it cooled down, heat it up a bit in the microwave.
- Add all the ingredients for the sauce: yogurt, tahini, lemon juice, garlic and salt.
- Process the mixture until it becomes nice and smooth. Try to keep it warm until you assemble the dish. The ideal way would be a metal pot on top of a saucepan. But to save time and cleaning, just try to work a bit faster or time yourself properly!
Assemble the Fatte
- Arrange a nice big deep serving dish (or a few small ones if you want individual portions!). Cover the bottom with crispy bread - but not all! Leave some for garnish.
- Drain the remaining chickpeas from the pot, and arrange on top.
- Next, pour in the fette sauce you made all over as the 3rd layer.
- Top with a bit more of the crunchy pita bread!
- Heat the ghee the pinenuts until they lightly brown - if you're scared to burn them, you can toast them separately but it's an added step! You kind of have to do this step at the same time you're assembling as you need to pour it when it's hot. Sorry for the blurry image!
- Then pour it all on top! Have an audience!
- Garnish with chopped parsley and paprika! You can even sprinkle pomegranate seeds if you have some.
- Serve right away!
Tahini: you need to stir all that stuff in the container REALLY well. Some suggest storing it upside down - will need to try that! Cooking Chickpeas: I highly suggest to cook your own chickpeas, but the process is a recipe in itself. I will make a recipe about it in the future.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @tasteofsham on Instagram.