Fattet hummos is a creamy, decadent savory dish that is usually eaten during the weekends or festive occasions. Not because it’s hard to make, but in my opinion – because you want to nap after eating it, so you need the day off! It’s made from chickpeas, yogurt, tahini, ghee, pita bread, lemon and garlic. Some blogs out there call it a ‘bread pudding’, but I think people should get used to the word ‘fette’, which is a category of food on its own. In Syrian breakfast restaurants you have a wide array of ‘fettes’ to choose from. You can have eggplant fatte, chicken fatte, meat fatte… and so forth.
The dish ‘fatte’ derives from the word ‘fatfet’, which means to tear into small pieces. In this case, it’s the pita bread that we’re tearing into pieces – and which makes up the base of this dish. Stories were told that this dish arose from needing to put into the use the leftover pieces of pita, since it’s considered a sin to throw away food. So this dish is sort of the ‘fried rice’ of the arabs. The dish where they throw together the leftover bread and turn it to something magical.
Fattet hummus therefore is a creamy mix of torn toasted pita pieces, topped with soft boiled chickpeas, and a lemony, garlicy, tahini sauce. This is then garnished with more chickpeas, and toasted bread – and for that final Syrian touch – a splash of hot ghee that sizzles all over the told.
Yes, this dish needs to be eaten immediately, and the sizzle ‘tisssss’ is the sound all of us around the table used to wait for. It meant we can dig in!