chickpea fatteh (fattet hummus)

Fatteh is one of those dishes that’s pure comfort — and it has a special memory I want you to know. The name comes from the Arabic word fatt, meaning “to break into pieces,” which is exactly what happens to the crispy pita in this dish. Hummus, as you know, means chickpeas in Arabic. Put them together, and you get fattet hummus.... creamy, textured, and full of warmth.

In the Middle East, especially Syria and Lebanon, fatteh is a must-have for a lazy brunch, our version of a relaxed Saturday morning meal. For me, it’s personal. I’ll never forget the first weekend after my breast cancer surgery, when Uncle Kinan made it for us. The toasted pita, creamy yoghurt, and that final sizzle of butter and nuts… it wasn’t just food. It was love, strength, and comfort all in one bowl, helping me feel cared for and at home.

Now, whenever I make fatteh, it brings me that same warmth and nostalgia. It’s quick, comes together in about 30 minutes, and always feels like a hug from the inside. I hope one day, when you make it, it reminds you of our family, of Uncle Kinan, and of the little acts of love that carry us through tough times.

Ingredients:

For the Pita Chips:

• 2 small pita breads, cut into 1-inch squares
• 2 tbsp olive oil
• ½ tsp salt

For the Chickpea Layer:

• 1 can chickpeas, drained and rinsed
• ¼ cup water
• 1 garlic clove, crushed
• ½ tsp ground cumin
• ½ tsp salt

For the Yogurt Sauce:

• 1 ½ cups plain yogurt 
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 garlic clove, crushed
• 1 tsp salt

For the Sizzling Butter & Nuts:

• 2 tbsp butter
• 3 tbsp of your favourite nuts (pine nuts or sliced almonds/cashews)

For Garnish:

• Cumin
• Fresh chopped parsley (optional)

Instructions

Step 1: Make the Crispy Pita Chips

• Preheat your oven to 400°F (200°C).
• Cut the pita bread into bite-sized squares and toss them with olive oil and salt. Spread them out on a baking sheet and bake for 8-10 minutes, flipping halfway through. Once they’re golden and crispy, remove from the oven and set aside.

Step 2: Warm the Chickpeas

• In a small saucepan, add the drained chickpeas, water, crushed garlic, cumin, and salt. Stir everything together and bring to a gentle simmer over medium heat for about 5 minutes. Turn off the heat and set aside.

Step 3: Prepare the Yogurt Sauce

• In a medium bowl, whisk the yogurt until smooth. Add the tahini, lemon juice, crushed garlic, and salt, and whisk again until creamy.

Step 4: Toast the Nuts

• Place a small pan over medium heat. Add the butter and cashew nuts (or whatever nuts you’re using). Stir frequently and toast until they turn a deep golden brown, this should take about 4-5 minutes.
• Tip: Keep an eye on them because they can burn quickly!

Step 5: Assemble the Fatteh

Now for the best part; putting everything together!

• Layer the crispy pita chips in a shallow serving bowl.
• Spoon the warm chickpeas (along with a little of their liquid) on top.
• Drizzle the yogurt sauce evenly over the chickpeas.
• Sprinkle with cumin.

Step 6: Pour Over the Sizzling Butter

• Once the cashew nuts are golden brown, immediately remove the pan from the heat. Carefully pour the hot nuts along with the melted ghee all over the fatteh. You should hear a satisfying sizzle!
• Finish with a sprinkle of fresh parsley, and serve immediately while the pita is still crunchy and the dish is warm.

Every time I make this, I remember that weekend with my brother; the warmth, the care, and the simple joy of a home-cooked meal. I hope this dish brings the same comfort to you. Enjoy! 

💬 I’d love to hear your thoughts! If you try this recipe, let me know how it turned out, I always enjoy hearing how you make it your own.