Chickpea Fatteh Recipe (Fattet Hummus)
Chickpea fatteh, or fattet hummus, layers crisp pita with warm chickpeas, garlicky yoghurt, tahini and toasted nuts for a classic Levantine dish that’s creamy, crunchy and deeply comforting. It’s also an excellent way to use leftover bread.
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Servings: (6-8)
Calories: 315kcal
Ingredients
For the bread
- 3 large Middle Eastern style flatbreads or equivalent
- 2 Tbsp olive oil
- pinch salt
For the chickpeas
- 800 g canned chickpeas drained and rinsed
- 125 ml water
- 1 tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
For the yoghurt sauce / badwah
- 500 g full-fat Greek yoghurt or thick natural yoghurt low fat works too
- 4 Tbsp tahini I'm using double as I love tahini!
- 3 medium garlic cloves grated or crushed
- 2 Tbsp lemon juice or more, to taste
- ¼ tsp salt or to taste
For the topping
- 3 Tbsp pine nuts or flaked almonds
- 2 Tbsp salted butter or ghee / EV olive oil
- small handful parsley finely chopped
- ¼ tsp paprika or Aleppo pepper optional
Instructions
Toast the pita
- Preheat the oven to 180°C fan / 200°C conventional / 400°F.
- Tear or cut the flaybread/pita into bite-sized pieces.3 large Middle Eastern style flatbreads
- Toss with the olive oil and a small pinch of salt.2 Tbsp olive oil, pinch salt
- Spread on a baking tray in a single layer and bake for 15 - 20 minutes, turning once halfway, until crisp and golden. You may need longer, go by sight, not time. Set aside.If you use a deep (instead of shallow like me in the video), you can just flip the bread halfway.
Warm the chickpeas and toast the pine nuts
- Place the chickpeas, water, cumin, salt and black pepper in a saucepan over medium heat.800 g canned chickpeas, 125 ml water, 1 tsp ground cumin, ½ tsp salt, ¼ tsp black pepper
- Simmer for 5 minutes, until hot and lightly seasoned. There should still be a little liquid left in the pan. Set aside.
- Dry toast the nuts for 2 minutes on medium-low heat. Tip them out onto a saucer, otherwise, they'll keep toasting in the hot pan even after the heat is off, and will burn.3 Tbsp pine nuts or flaked almonds
Make the yoghurt sauce
- In a bowl, mix the yoghurt, tahini, garlic, lemon juice and salt. It should be thick, but easy to spread.500 g full-fat Greek yoghurt or thick natural yoghurt, 4 Tbsp tahini, 3 medium garlic cloves, 2 Tbsp lemon juice, ¼ tsp salt
- Taste and adjust the seasoning, lemon or garlic as needed.
Assemble the chickpea fatteh
- Arrange the toasted pita on a serving dish or shallow bowl, leaving aside a handful to "tuck in" after assembly.
- Spoon the warm chickpeas over the bread, along with a little of their cooking liquid.
- Spread the yoghurt sauce over the top.
- Heat the butter, ghee or olive oil in a small frying pan over medium heat and immediately pour it all over the yoghurt sauce.2 Tbsp salted butter
- Finish with the toasted nuts, chopped parsley and paprika/Aleppo pepper if using.Serve immediately.small handful parsley, ¼ tsp paprika or Aleppo pepper
Make Ahead
- Toasted pita: store in an airtight container at room temperature for up to 1 day
- Chickpeas: refrigerate for up to 3 days
- Yoghurt sauce: refrigerate for 2 to 3 days
- Assemble just before serving.
Nutrition
Calories: 315kcal | Carbohydrates: 31g | Protein: 11g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 668mg | Potassium: 338mg | Fiber: 5g | Sugar: 3g | Vitamin A: 176IU | Vitamin C: 3mg | Calcium: 146mg | Iron: 2mg
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