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FriendsPantry

Levantine · Syrian

Fattet hummus

Vegetarian

فتة حمص · fattet ḥummuṣ

Layers of crisp flatbread, warm chickpeas and a garlicky yogurt-tahini sauce, finished with sizzling butter, toasted pine nuts and paprika. A popular weekend breakfast.

Fattet hummus is a Levantine main course, ready in about 25 minutes and made with pita bread, chickpeas and yogurt. It serves 4 and is rated easy to cook.

Start cooking
A serving of Fatteh
Representative photo. Eaeeae / Wikimedia Commons · CC-BY-3.0
Prep
10 min
Cook
15 min
Total
25 min
Serves
4
Level
Easy
Calories
604

Ingredients

4 servings

To finish

Equipment

Method

  1. Step 1

    Toss the torn bread with the oil and bake at 200 °C until golden and crisp.

  2. Step 2

    Warm the chickpeas (opens in a new tab) with the water and cumin (opens in a new tab) until hot.

  3. Step 3

    Whisk the yogurt (opens in a new tab), tahini (opens in a new tab), garlic (opens in a new tab), lemon juice (opens in a new tab) and salt until smooth.

    • 3 min
    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  4. Step 4

    Spread the crisp bread in a shallow dish and spoon over the chickpeas (opens in a new tab) with a little of their liquid. Cover with the yogurt (opens in a new tab) sauce.

    • 2 min

  5. Step 5

    Fry the pine nuts (opens in a new tab) in the butter (opens in a new tab) until golden, then pour the sizzling butter and nuts over the top. Dust with paprika (opens in a new tab) and parsley (opens in a new tab) and serve at once.

    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Not attributed to one place · Commonly attributedEaten across Syria, Lebanon, Palestine and Jordan; Damascus is often associated with it.Also popular in Syria, Lebanon, Palestine, Jordan
Dish
Breakfast · Brunch · Main courses
Cooking method
Oven-baked, Simmered
Taste
creamy, garlicky, nutty, tangy
Diet
Vegetarian (lacto-ovo) · High-protein
All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Egg-free · No added sugar · Alcohol-free · Pork-free · Beef-free · High-protein
Worked out from the ingredients. How labels work
Good for
Budget-friendly
Cook more with
Pita bread · Chickpeas · Yogurt · Cumin · Tahini · Garlic
Techniques
Baking · Simmering

Allergens

  • Contains: Milkfrom yogurt, butter
  • Contains: Tree nutsfrom pine nuts
  • Contains: Wheatfrom pita bread
  • Contains: Glutenfrom pita bread
  • Contains: Sesamefrom pita bread, tahini

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

604 kcal per serving

Calculated

1 serving ≈ 385 g · recipe makes 4

Where the energy comes from

  • Protein 13%
  • Carbohydrate 41%
  • Fat 46%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy604 kcal157 kcal
Protein20.2 g5.2 g
Carbohydrate62.8 g16.3 g
Net carbohydrate52.6 g13.7 g
Sugars11.8 g3.1 g
Added sugars0 g0 g
Fibre10.2 g2.7 g
Fat32 g8.3 g
Saturated fat9 g2.3 g
Trans fat——
Cholesterol32 mg8 mg
Sodium1240 mg322 mg
Salt equivalent3.1 g0.8 g
Vitamins & minerals per serving
Potassium
523 mg
Calcium
309 mg
Iron
4.4 mg
Magnesium
92 mg
Vitamin A (RAE)
94 µg
Vitamin C
4 mg
Vitamin D
0.1 µg
Vitamin B12
0.5 µg
Folate (DFE)
156 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: parsley.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Common mistakes

  • Assembling too early — the bread should still have some crunch when served.

Serve with

  • With pickles, fresh mint, radishes and tea.

Storage

  • Best eaten immediately.

Variations

  • Fatteh with chicken or aubergine: Shredded chicken or fried aubergine replaces or joins the chickpeas.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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