Chickpea Fatteh (Fattet Hummus)

This is the best chickpea fatteh recipe and I stand by that. Fattet hummus, as we call it in Arabic, is a beloved Middle Eastern breakfast dish that combines crunchy, creamy, and savory elements layered into one perfect bowl. You get crispy pita chips, flavorful chickpeas, creamy yogurt, and toasted nuts in every glorious bite. This recipe is so quick and easy to make, plus it's high in protein and vegetarian.

My favorite memories in Lebanon include spending the weekend with my family in the north and stopping by a breakfast place that served my favorite fatteh ever. It was my mission to replicate it at home here in the US.

The word "fatteh" comes from the Arabic word "fatt" which means to break up into small pieces or crumbs. It's the same root word in fattoush, which also has crunchy, broken up pieces of pita bread. And "hummus" means chickpeas in Arabic, so this is why we call it fattet hummus.

Fatteh is a very common breakfast and brunch dish in the Levantine region, particularly Lebanon and Syria. It is often part of a larger spread of chickpea based recipes such as creamy hummus, hummus with spiced meat, as well as balila.

Jump to:

• Ingredients
• Step by Step Instructions
• Serving Suggestions
• Substitutions and Variations
• Tips To Make The Best Fatteh
• Frequently Asked Questions
• 🧂 A Note About Salt
• Other breakfast recipes to try
• 📖 Recipe

Ingredients

• Cooked chickpeas: They should be super tender and creamy. It's best to cook dried chickpeas from scratch, but you could also use canned. You will also need a little bit of the aquafaba (chickpea liquid).
• Pita bread: For the best crispy results, use the super thin Lebanese pita bread. If you have older, stale pita bread, this is the perfect time to use it.
• Yogurt: A natural, whole milk yogurt will have the best flavor and consistency for this dish.
• Fresh garlic: It's used for both the chickpea layer and the yogurt layer.
• Tahini: It adds richness and a subtle nutty flavor, but you can skip it if you don't have it.
• Lemon juice: It adds additional tanginess to the yogurt.
• Seasoning: Ground cumin for the chickpeas and salt for all the fatteh layers.
• Olive oil: It's used to make the toasted pita chips. Traditionally, the pita bread is fried, which you could still do if you prefer.
• Ghee: It is used to toast the nuts and pour on top of the fatteh.
• Pine nuts: This is the traditional nut of choice and is absolutely delicious, but considering its cost, feel free to substitute with sliced almonds and/or cashews.

See recipe card for ingredient quantities and directions.

Step by Step Instructions

Check out these step by step photos and instructions on how to make this traditional chickpea fatteh recipe to help you replicate it at home!

Step 1: Prepare the pita chips layer. Separate the pita bread and cut into 1 inch strips, then cut the strips into squares. Toss them with olive oil and salt, spread them on a baking sheet, and place them in a 400°F oven for about 8 minutes, tossing halfway through, until deeply golden and crispy.

If you want a totally traditional and richer fatteh, heat up a couple inches of neutral oil in a pot and fry the pita bread whole and then break into pieces, or cut it up and fry it until golden.

Step 2: Prepare the chickpeas layer. Place the tender, cooked chickpeas in a saucepan with some aquafaba (chickpea liquid), crushed garlic, ground cumin, and salt. Bring it to a simmer over medium-low for about 5 minutes, stirring occasionally, then set aside.

If using canned chickpeas, you will need to simmer them for 20 minutes to make them more tender for this recipe.

Step 3: Prepare the yogurt layer. Place the yogurt in a medium bowl, and whisk it until it's very smooth. Then add in the crushed garlic, tahini, lemon juice, and salt. Whisk together until fully combined and set aside.

Step 4: Prepare the pine nut topping. Place ghee and pine nuts in a fry pan over medium heat. As the ghee melts, stir the pine nuts so they're coated in the melted ghee. You want to toast the pine nuts until they are a deep golden color.

Once they start going from pale to golden, keep a close eye on them because they can quickly burn. It should take about 5 to 6 minutes from start to finish. Also keep in mind that they will darken a little more even after you take them off the heat.

Step 5: Assemble the fattet hummus. Timing is essential here! While the pine nuts are frying in the beginning stage, quickly begin assembling the fatteh in a shallow bowl. You could do one large platter or split everything evenly into individual servings, depending on how you want to serve it.

First, layer the toasted pita chips, then top them with a layer of chickpeas with some of their broth, then pour the yogurt mixture all over the top. Optionally, you can sprinkle some Aleppo pepper on the yogurt layer for a little heat.

Step 6: Top with the sizzling pine nuts. Once the pine nuts are golden brown, pour them along with all the hot, melted ghee on top of the fatteh. It will sizzle beautifully and smell amazing. Be careful not to burn yourself when pouring the hot ghee!

Look at that beautiful sizzle caught in action! Now all that's left to do is to dig in. I like to eat fatteh asap while the pita chips still have some crunchiness to them and the yogurt is slightly warm from the sizzling ghee.

Some people like their pita chip layer soggier and will purposefully add extra broth before layering the yogurt. It's still delicious that way too, but I definitely prefer the crunch, so you do you!

Serving Suggestions

Fatteh is one of many chickpea forward dishes that are commonly part of a weekend breakfast. You can serve it alongside some authentic hummus, hummus with spiced meat, or even Lebanese balila.

It's a lot of chickpeas - I know. But in Lebanon, they will serve a whole spread of those chickpea dishes with tons of fresh vegetables, herbs, and olives. Of course, you'll need fresh pita bread to scoop up all the deliciousness. A hot cup of black tea infused with fresh mint completes this Middle Eastern breakfast!

I know I keep referring to fatteh as a breakfast food, but what's stopping you from having it for lunch or dinner? It certainly hasn't stopped me! It's filling, nutritious, and so easy to prepare. I really hope you try it soon!

Sahtein!

Substitutions and Variations

This authentic chickpea fatteh recipe is naturally vegetarian. I recommend you don't make any changes to this recipe because it is divine as it is. But if you must...

• Gluten-free: Use thin, gluten-free pita if available, or omit the bread to experience the rest of the dish.
• Tahini: If you don't like tahini, simply omit it.
• Ghee: This or clarified butter is the best option. But you can use regular butter or olive oil instead if needed.

Frequently Asked Questions

🧂 A Note About Salt

Each and every recipe on this blog is tested using Diamond Crystal kosher salt. By volume, this particular kind of kosher salt has about half the amount of sodium compared to table salt. In other words, if you are using table salt and following any recipe on this blog, you should use HALF the amount of salt stated in the recipe and adjust to your taste. You cannot simply use them interchangeably without adjusting the amount, otherwise your dish will be too salty compared to the recipe tested with Diamond Crystal kosher salt. This applies even if you are using a different brand of kosher salt.

Please note this recipe is not sponsored. This is simply the type of salt I prefer to use. If you'd like to take a deep dive into salt (and more), I highly recommend reading the book Salt, Fat, Acid, Heat by Samin Nosrat, or read this helpful post by 177 Milk Street.

Happy cooking!

Other breakfast recipes to try

If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below, and make sure to tag me on Instagram with a photo or video of your creation!

📖 Recipe