Fattet Hummus (Mid-Eastern Savory Chickpea Bread Pudding)

By • April 8, 2014 • 35 Comments

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Author Notes: Fattet hummus is a creamy, pine-nutty concoction often eaten in Palestine, Lebanon, and Syria for a satisfying weekend brunch. This breakfast dish is delicious and festive, yet very straightforward to make. This is a great option for vegetarians, as it packs a healthy dose of protein and makes a very filling main meal.

The great thing about it, too, is that you cannot really get the quantities wrong. There are many variations of this dish, and traditionally each cook will settle on their own method. The final texture, its creaminess versus crunchiness, the level of acidity and the final presentation of Fattet Hummus are all up to you! You can adjust the amount of lemon juice, tahini and garlic to suit your taste.

Serve your Fattet Hummus with crisp chilled radishes, tart quartered fresh onions (soaked overnight in cold water to sweeten them) and a rustic white farmer's cheese on the side. Traditionally, sweet black tea infused with lots of fresh mint accompanies this dish, served steaming hot in small glasses.
Dania

Food52 Review: Dania's Fattet Hummus is a warm, comforting breakfast on a cold, rainy spring day -- plus, it's quick and easy enough for a weekday morning. Dania assures us that we can't mess it up, so I added a bit more tahini and a lot of mint. I toasted the pita in the oven while I warmed the yogurt, and it all came together into a satisfyingly creamy, nutty, minty bowl of goodness. This is one to repeat again and again -- keep the ingredients on hand!aargersi

Serves 6

  • 2 cups chickpeas, dry
  • 3 cups natural yogurt
  • 2 tablespoons tahini
  • 1/2 lemon, juiced
  • 1 to 2 garlic cloves, crushed
  • pinches cumin
  • pinches white pepper (optional)
  • pinches salt
  • 4 to 5 small pita loaves
  • 1/2 cup olive oil
  • 2 to 3 tablespoons pine nuts
  • pinches paprika or cayenne pepper (optional for garnish)
  • 3 to 4 mint leaves (optional for garnish)
  1. Soak the chickpeas overnight. Rinse well several times under cold running water, then place them in a large pot.
  2. Cover the chickpeas with with about twice their own volume of fresh cold water, bring to a boil, then lower the heat. Simmer them for one hour until tender. Add the cumin and a small dash of olive oil. Keep the pot covered to make sure the liquid remains simmering-hot and ready for use later. (Contrarily, you could use canned chickpeas, and skip to the next step. Make sure to have some hot water ready.)
  3. Put the yogurt in a large glass mixing bowl. Add the tahini, lemon juice, and crushed garlic. Whisk well. Bring two inches of water to a rolling boil in a pot and place the glass bowl on top. Heat the yogurt mix gently, whisking the whole time. Make sure it does not come to a boil; the idea is to just warm it up and blend the flavors together. If the yogurt mixture thickens too much, add a little of the chickpea broth until you get a soupy consistency. Add salt and white pepper to taste.
  4. Separate the pita loaves into two thin layers, then cut them into bite-sized pieces with kitchen scissors. Heat half the olive oil in a frying pan and shallow-fry the pita until crunchy and golden. Alternatively, brush the separated pita rounds with olive oil, toast them well in a hot oven, then break them into bite-sized pieces by hand. You could even simply use day-old bread, if you're in a hurry.
  5. Spread the bread in an even layer in a deep serving platter or bowl. Ladle out about a cup or so of the reserved hot chickpea broth, and drizzle it on top of the bread pieces until they are just soaked.
  6. Set aside 1 to 2 tablespoons of the chickpeas for garnish. With a ladle, scoop the remaining hot chickpeas out of the broth and spread them evenly on top of the bread. Pour the warmed yogurt mixture over the chickpeas. Gently stir the layers together with a large slotted spoon. Top with the reserved chickpeas.
  7. Heat 3 tablespoons of olive oil and fry the pine nuts until golden, then pour them, along with the hot oil, over the chickpea-yogurt mixture. Sprinkle paprika, cayenne pepper, and the torn mint leaves on top for garnish, and enjoy immediately!
Jump to Comments (35)

Comments (35) Questions (0)

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5 months ago dryden

I really liked this but I think I should have added more water to make it creamier. I used 1 can of beans and three pita loaves, the size you would usually use to make sandwiches with. I think I might have liked to mash some of the garbonzo beans up but I couldn't bear to get another pan or appliance dirty. It was kind of a mess. Cookie sheets, double boiler, the pan to warm the beans, the juicer, the garlic press. Still good though.

Mvc-011s

5 months ago dennisbrennan

Any ideas what to sub for the pine nuts. Pine nuts are over $30.00 per pound these days!

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5 months ago Dania

Hello Dennis,
I guess pine nuts are very local to certain regions of the world, so in the Middle East they are as cheap as chips. But when imported elsewhere, you are right, they can be quite costly. I would try any white nut (maybe blanched hazelnuts or almonds, roasted and roughly crushed). Or just leave out the nuts and enjoy the creaminess of the dish - there are certainly enough flavours in there! I hope you love it.

Open-uri.17570

5 months ago Janne Brorup Weston

I don't mean to butt in but would those who are reading politics into the enjoyment of food take their differences elsewhere please?

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5 months ago kathy

To Ann Puckett
Please don't comment about things you obviously know nothing about. Palestine existed long before Texas. Your comments are anti semitic. In case you don't know Arabs are semites.

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5 months ago Ann Puckett

I am fully aware that Arabs are semites. However, the term anti-Semitism currently refers to Jews only. Being a Jew, yes I do know about it. There is NO Palestine in the middle east and there are no true Palestinians. Any Palestine that may have existed was stolen land. Go to your bible and you'll find this land belongs to the Jews. Also the Koran states it belongs to the Jews. Subject closed. Now how about discussion only about food.

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5 months ago Ann Puckett

I have been accused by OliveOil424 of making a rude comment. What was rude about it? Unhelpful? I think not. I want to know if it is served in Texas because it seemed to me it was more of a middle eastern dish.

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5 months ago ashley milco

I believe this dish is also known as fetteh. So yummy.

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5 months ago Ann Puckett

As served in Palestine? You must mean Palestine, Texas because that is the only Palestine in existence.

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5 months ago Stitty

did you really just create your account to make this unhelpful and rude comment?

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5 months ago Simone

Ms. Puckett's comment was not rude or unhelpful. In fact, the statement that this dish is often served in "Palestine" is extremely hateful-it creates a country, "Palestine", and replaces it with one that exists, "Israel". The original writer, Dania, did with words what others have been trying to do by violence for decades now.

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5 months ago Simone

I meant to say that it "...replaces the one that exists, "Israel"..."

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5 months ago Stitty

It really doesn't replace anything with anything. It's a description about a nice meal that people in the Levant, some of the Palestinians (who do exist! Shock, ohhh), happen to eat. Nothing more, nothing less.

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5 months ago Ann Puckett

Thank you Simone.
There never was a Palestinian people or a nation called Palestine. The Arabs invented the term after the fact. The so-called Palestinians lived mostly in Jordan and Syria. Yasser Arafat, the leader of the so-called "Palestinians," is actually an Egyptian!
I guess we find the anti-Semites everywhere.
Now that we understand that, let's get on to enjoying good food.

Open-uri.17570

5 months ago Janne Brorup Weston

What about using a fried dosa (lentil and brown rice pancake)? Or fried papadums?

Open-uri.17570

5 months ago Janne Brorup Weston

What could you use in lieu of pita bread, if you are wheat-free?

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5 months ago Dania

Hello Janne,
If you use a nice gluten-free white bread loaf, you can try that. Tear it into soft bite-sized pieces. Another different but delicious option is to toast sliced cornbread under the broiler, break it into small chunks by hand, and use it instead of the pita.

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5 months ago BakersFancy

Janne, what about socca or other non-wheat breads? You might find something interesting and satisfactory. It'll be different than the original of course but it'll be your original!

Open-uri.17570

5 months ago Janne Brorup Weston

I used lentil/rice flat bread and it was fine. I just don't want to do the GF junk-food trip, you know? White flour IS white flour :-) And I LOVE the idea of socca ( to die for....)

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5 months ago DeesJournal

perfect vegetarian meal. We add fried slices of eggplants to the layered dish for an even yummier meal and finish it off with brown butter drizzle. Yum!

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6 months ago marymary

I am soooo making this soon.

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6 months ago marysays

Hoping to make this tomorrow! Just checking-- should it be Greek (strained) yogurt, or is "regular" yogurt ok? Unsweetened, of course. I'm used to using strained yogurt for dishes like this but I wasn't sure in this case.

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6 months ago hana

since u need the yoghurt to be thinned eventually, u can start with regular yoghurt. I usually thin using the broth in which I cooked the chickpeas.

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6 months ago marysays

Thanks for your fast response! So the thinning out ratios are based on regular yogurt.

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6 months ago marysays

Nevermind, there are no ratios specified. Posted too soon! Thanks again for the comment.

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6 months ago Maggie K.

What would be a good vegan alternative for the yogurt?

Okstatechampionshipsr_h

6 months ago hkrf1017

Maggie - I used unsweetened coconut milk yogurt ion it this morning. It was still very good. I'm vegan so I can't say what I'm missing by not using dairy Greek yogurt but it turned out well.

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6 months ago culture_connoisseur

I've always LOVED this dish when invited to my Arabic friend's homes, but I've never been successful at making it myself. Time to give it another try.

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6 months ago Sam Cashman

I grew up on this stuff! One difference - omit mint leaves, and drizzle 2 Tbs hot browned butter on top before garnishing with paprika. And best of all... if you have a fresh pomegranate, skip the paprika and garnish with and handful of pomegranate seeds.

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6 months ago culture_connoisseur

Fresh pomegranate! Perfect addition!

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6 months ago Stitty

haha, i love this. reminds me of my mom :) she would always add a border of cooked spiced ground lamb. mmmmm.

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6 months ago ATG117

What's the texture of the pita like in this?

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6 months ago aargersi

Abbie is a trusted source on General Cooking.

It's crunchy when it goes in and you can regulate it with the amount of liquid that you add - I left some crunchy bits poking out and then had some soft bits mixed in.

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7 months ago hana

Arabic Weekend Brunch Staple. So tasty and addictive.
One time saving tip: use the hot hummus (chickpea) water to thin and heat the yoghurt. I also like my bread crunchy so i do not laddle the water right over it, though bread will eventually soak the thin yoghurt.

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7 months ago aargersi

Abbie is a trusted source on General Cooking.

REALLY delicious - perfect breakfast on this cold rainy morning ...