Fattet hummus is a popular dish in Jordan, as well as in Palestine, Lebanon, and Syria. It’s usually served for breakfast, brunch or as a starter during Iftar in Ramadan. It is not only a delicious dish, but it’s also very healthy.
So calling all hummus lovers out there, you NEED to try this dish! Fattet Hummus is made from chickpeas, natural yogurt, tahini, garlic, cumin, lemon juice and salt. This dish is quite filling and is full of proteins, usually served with pita bread aside. The recipe is easy to make, and all the family would love it (I mean my whole family loves it!). It is also a good option as a vegeratian dish as it contains no meat or poultry.
In my family, we usually serve Fattet Hummus with radishes, fresh onions and a sweetened black tea. Try it, and it will soon become one of your weekend rituals. In Jordan, the weekend starts on Friday and this dish would usually make an appearance on the table on a Friday. I’m not sure why on Fridays, because this is pretty easy to make but then again, during the weekdays in the morning we would just rush through the door and normally just grab porridge or a quick sandwich.
To decorate this dish, top with toasted pine nuts, fresh mint leaves, sumac and paprika! So colourful and pretty.
- 1 cups chickpeas, dry (soaked overnight in warm water with a pinch of soda)
- 1.5 cups natural yogurt
- 1 tablespoon tahini
- ½ lemon juice
- 1 crushed garlic clove
- pinch of cumin
- pinch of salt
- 3 small pita loaves
- 2 tablespoons olive oil
- 2 tablespoons pine nuts fried in onlive oil
- pinches of paprika or cayenne pepper (to decorate)
- Soak the chickpeas overnight in warm water with a pinch of soda dissolved in it.
- Rinse the chickpeas well several times under cold running water.
- Place them in a large pot, and cover with double their size of cold water.
- Bring to boil then lower the heat to medium and continue simmiring until tender. Add cumin.
- In the mean time, Separate the pita loaves into two thin layers, brush slightly with olive oil, toast them in a hot oven till they become crispy, then break them into bite-sized pieces by hand.
- Spread the bread in a layer in a bowl.
- Mix natural yogurt with tahini, crushed carlic, lemon juice and a pinch of salt. If it gets thick, add some chickpea broth.
- Heat in a small pot until it gets warm. Do not bring to boil.
- Soak pita bread pieces in half a cup of chickpea broth.
- Set aside 2 tablespoons of cooked chickpeas to top the dish with it. Spread the rest of checkpeas on the bread.
- Pour the warm yougurt on top and garnish with fried nuts (including olive oil), and the rest of cooked chickpeas.
- Sprinkle a few pinches of paprika and cayenne pepper to garnish the dish. Serve warm!