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Fattet Hummus: The Ultimate Chickpea Breakfast

Fattet Hummus: The Ultimate Chickpea Breakfast

When you first see this dish being served in popular breakfast spots in Beirut, you assume someone has ordered lunch and not breakfast. It looks heavy and a bit too rich to start your day off with, but in fact, fattet hummus, the ultimate chickpea breakfast, is healthy, satiating and packed with great flavor. 

A savory dish, it helps expand possible breakfast options for those who lean away from sweet breakfasts. It’s most delicious when eaten warm and fresh. 

Fattet hummus looks a lot like fattet djaaj or fattet bidinjaan, two lunch staples that are filling and much beloved recipes in the Middle East. Fatteh is the layering and combination of baked or fried pita bread with a vegetable such as bidinjaan (eggplant) or djaaj (chicken) and a garlicky yoghurt sauce. Combining tahini with garlic and soft chickpeas with slices of toasted pita bread, it marries simple base ingredients with a combination of spices including chili and sumac. 

Fatteh can be heavy owing to some of the ingredients being fried or cooked in rich butter and then combined with garlic, but it can also be a rich and flavorful breakfast to serve for a good start to the day. You can substitute frying the pita bread by air frying it or baking it instead, and using olive oil to fry the pine nuts that are meant to garnish the dish instead of using butter. Because the dish is made by layering the ingredients together, there’s no right way to plate this dish. Just don’t forget the garnish of pine nuts and fresh parsley before serving: the green and herby punch of the parsley and the particular flavor of fried pine nuts really benefit from the parsley. 

Fattet hummus seems elaborate to make for breakfast, but it doesn’t need to take more than 15 minutes if you’ve prepared the pita bread chips the night before and if you rely on canned chickpeas- no harm in short cuts! Make the effort to serve this during a cold winter’s morning, or for brunch on the weekend with family when you can make a generous sized portion of this dish and enjoy it with many people. Fattet hummus works best with thin pita bread whereas fattet bidinjaan works best with thicker pita so that it can hold up along with the other ingredients. We recommend the thin Lebanese version of pita bread that’s almost almost white in color and paper thin. You can find it at Arabic grocery stores.







30 Minutes




6 cups cooked canned chickpeas


5 cloves crushed garlic 

Juice of 1 large lemon 

1.5 cup regular full-cream yoghurt OR

1 cup Greek yoghurt 

⅔ cups Dukkan Tahini 

1 tsp sumac

Aleppo  chilli powder (as per taste)

4 Lebanese pita bread loaves, sliced or cut with scissors into squares measuring about 1.5 x 1.5 inches 

⅓ cup pine nuts 

1 tbsp butter OR 

2 spoons olive oil 

½ bunch parsley


    Step 1:

    Slice or cut your pita bread into squares. If you want to fry them to yield a richer taste, fry them in canola oil in small batches until golden brown and then let them rest on a plate with paper towels so that they can drain excess oil. For a lighter option,  you can tear up the pita bread loaves manually to create rough pieces and then bake them in the oven on a baking sheet until crispy and brown. Set aside as you prepare the rest of the dish. 


    Step 2:

    Again, if you prefer a lighter dish, toast the pine nuts in the oven until golden brown on a baking sheet lined with parchment paper, or fry them lightly in olive oil for flavor or butter for a truly rich taste until golden brown. Set the pine nuts aside on a plate with paper towels so that they can cool and drain excess oil. 


    Step 3:

    Heat the canned chickpeas on the stovetop with a dash of salt and the crushed garlic cloves until it begins to boil. Lower the heat and let it continue to simmer until you feel that the chickpeas have been cooked with the garlic enough for it to emit a light scent. This should take about 20 minutes. Keep warm on the stove as you create the yogurt tahini “sauce”. 


    Step 4:

    Blend the yogurt, tahini, lemon juice and a dash of chili pepper until smooth. 


    Step 5:

    Slice the parsley leaves for garniture or just pick them off their stems. 


    Step 6:

    Combine the pita bread, chickpeas and yoghurt-tahini dressing by layering each plate first with a layer of pita bread, then the chickpeas, then the sauce. Sprinkle pinches of pine nuts and parsley on top, and then about a ½ teaspoon of sumac.

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