Hummus Fatteh

Name: Hummus Fatteh
Prep time: 26 min
Cook time: 4 min
Total time: 30 min
Yield: 4
Cuisine: Levantine
Ingredients: 2 cups Boiled chickpeas; 2 loaves Arabic bread; 2 cups yogurt; 3 tablespoons Tahini; 2 cloves garlic; 3 tablespoons traditional ghee; 3 tablespoons pine nuts; 1 teaspoon Salt and cumin

Layers of toasted bread, warm hummus, and tahini yogurt, topped with spicy ghee and pine nuts.

Vegetarian

Cooking time: 30 min
Hands-on time: 26 min
Difficulty: Easy
Cuisine: Levantine
Calories: 260
Contains: Nuts, Gluten, Dairy, Sesame

Fatteh is the quintessential Friday breakfast: a dish where you can hear the sizzling of hot ghee being poured over cold yogurt, filling the whole house with its aroma. It's eaten immediately before the bread softens—that's why it's assembled at the last minute.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
ServingThe base can be prepared in advance, then add the toppings and crunchy ingredients before serving.

Ingredients

4people

Amounts follow the number of people

To prepare hummus fatteh

2 cups Boiled chickpeas — With a little of its cooking water
2 loaves Arabic bread — Cut up and toasted or fried
2 cups yogurt — Full-fat and chilled until needed
3 tablespoons Tahini — Stir well before measuring
2 cloves garlic — mashed
3 tablespoons traditional ghee — At room temperature
3 tablespoons pine nuts — gently toasted
1 teaspoon Salt and cumin — to taste

For a larger number of guests, double the ingredients, adding salt and acidity gradually after tasting.

Equipment

Deep serving dish — The layers are built in it: bread, then chickpeas, then yogurt.
Small pan — The pine nuts brown in ghee and go over the top while still sizzling.

Method

Mix the yogurt with the tahini, garlic and salt, and heat the chickpeas in their cooking water.
5 min
You’ll know it’s ready when
The mixture is homogeneous, and the flavors and texture are distributed evenly.
Tip: Mix only until homogeneous and taste before adding more salt.
In a serving dish: a layer of toasted bread, then warm chickpeas with a little of their water, then yogurt sauce.
8 min
You’ll know it’s ready when
The three layers are in place: bread, then chickpeas, then the yogurt sauce.
Tip: A little hot chickpea water under the bread softens it for the perfect bite.
Toast the pine nuts in ghee until golden, then pour them hot over the top along with a sprinkle of cumin.
8 min
You’ll know it’s ready when
You hear the hot ghee sizzle over the yogurt — this is the moment of the fattah.
Tip: Check the doneness cue before moving on to the next step, rather than relying on the time alone.
Serve it immediately before the bread softens.
5 min
You’ll know it’s ready when
The dish is neat and ready to serve straight away.
Tip: Add the finishing touches at the time of serving to preserve the color and texture.