Fattet Hummus
Indulge in the rich, layered flavors of Fattet Hummus, a traditional Middle Eastern dish that puts a creative spin on classic hummus. This recipe combines creamy chickpea-tahini hummus with crispy baked pita chips, tangy yogurt, and nutty, golden-brown pine nuts drizzled with buttery goodness. Enhanced with hints of fresh parsley, ground cumin, and olive oil, this dish is a textural delight perfect for sharing as a hearty appetizer or a satisfying main course. With a quick prep time of just 15 minutes and straightforward assembly, Fattet Hummus is the ultimate showcase of bold Mediterranean flavors. Whether you're hosting a dinner party or looking for a unique dish to brighten your table, this easy-to-make recipe is sure to impress.
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Recipe Information
Ingredients
- 15 oz canned chickpeas
- 0.5 cup tahini
- 0.5 cup water
- 0.25 cup lemon juice
- 2 large garlic cloves
- 1 teaspoon salt
- 0.25 cup olive oil
- 2 large pita bread
- 1 cup plain yogurt
- 0.25 cup butter
- 0.25 cup pine nuts
- 2 tablespoons fresh parsley
- 0.5 teaspoon ground cumin
Instructions
Drain and rinse the chickpeas. Reserve a few for garnish if desired.
In a blender or food processor, combine chickpeas, tahini, water, lemon juice, garlic, and salt. Blend until smooth and creamy.
Adjust consistency if needed by adding more water, 1 tablespoon at a time. Set aside the hummus.
Preheat the oven to 350°F (175°C).
Cut the pita bread into small triangles. Place on a baking sheet and bake until crispy, about 10 minutes.
In a small pan over medium heat, melt butter. Add pine nuts and stir until golden brown. Set aside.
In a serving dish, spread half of the hummus.
Break half of the toasted pita chips over the hummus layer.
Top with a layer of yogurt, then another layer of hummus.
Add the remaining toasted pita chips on top.
Pour the melted butter with pine nuts over the top.
Drizzle olive oil over the dish and sprinkle with ground cumin and fresh parsley.
Garnish with reserved chickpeas if desired. Serve immediately.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 1083 mg | 47% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 7.8 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2493 mg | 192% | |
| Iron | 10718.1 mg | 59545% | |
| Potassium | 591 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
