Can I make the yogurt sauce ahead of time?
Yes, you can prepare the yogurt sauce up to 1 day in advance and store it in the refrigerator. Whisk it again before assembling.
BREAKFAST
Jordanian Fattet Hummus with Toasted Pita
This traditional Jordanian Fattet Hummus is a comforting and flavorful breakfast dish, layering crispy toasted pita bread with creamy chickpeas, a garlicky yogurt sauce, and a warm, spiced butter drizzle. It's a hearty and satisfying way to start your day.
HOW TO MAKE IT
Let's cook.
01
Preheat oven to 375°F (190°C). Toss the pita bread squares with 2 tablespoons of olive oil on a baking sheet. Toast for 8-10 minutes, or until golden brown and crispy.
02
While the pita toasts, prepare the yogurt sauce. In a medium bowl, whisk together the tahini, plain yogurt, minced garlic, and 1/2 teaspoon of salt until smooth.
03
Gently warm the rinsed and drained chickpeas in a small saucepan over medium-low heat for 3-5 minutes, just until heated through. Do not boil.
04
To assemble, spread the toasted pita bread evenly across the bottom of a serving dish. Spoon the warm chickpeas over the pita.
05
Pour the tahini-yogurt sauce generously over the chickpeas and pita, ensuring everything is well coated.
06
In a small skillet, melt 2 tablespoons of butter over medium heat. Add the paprika and pine nuts. Cook for 2-3 minutes, stirring constantly, until the pine nuts are golden brown and the butter is fragrant. Be careful not to burn the pine nuts.
07
Immediately drizzle the warm spiced butter and pine nuts over the assembled fatteh. Garnish with fresh chopped parsley and serve warm.
About This Recipe
This traditional Jordanian Fattet Hummus is a comforting and flavorful breakfast dish, layering crispy toasted pita bread with creamy chickpeas, a garlicky yogurt sauce, and a warm, spiced butter drizzle. It's a hearty and satisfying way to start your day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra tang, add a squeeze of fresh lemon juice to the yogurt sauce. You can also add a pinch of cumin to the spiced butter for an earthy flavor.
Easy Substitutions
Almonds or walnuts can be used instead of pine nuts. For a dairy-free version, use a plant-based yogurt and butter alternative. Canned fava beans can be added or substituted for some of the chickpeas.
Storage & Reheating
Fattet Hummus is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but the pita will lose its crispness. Reheat gently in the microwave or on the stovetop.
Serving Suggestions
Serve Fattet Hummus as a hearty breakfast or brunch. It pairs wonderfully with a side of fresh vegetables like sliced cucumbers and tomatoes. A sprinkle of sumac or a drizzle of pomegranate molasses can add an extra layer of flavor and visual appeal. Enjoy it with a cup of hot mint tea.
Common Mistakes
Over-toasting the pita can make it too hard; aim for golden and crisp, not burnt. Not warming the chickpeas enough can result in a cold dish. Overcooking the pine nuts will make them bitter, so watch them carefully as they brown quickly. Not whisking the yogurt sauce thoroughly can leave lumps. Letting the dish sit too long before serving will make the pita soggy.
Frequently Asked Questions
What kind of pita bread should I use?
Any standard pita bread will work. Thicker pita might need a minute or two longer to toast.
Can I use dried chickpeas?
Yes, if using dried chickpeas, soak them overnight and cook until very tender before using in the recipe.
MORE TO KNOW
The key to a great Fattet Hummus is the contrast in textures: the crispy pita, creamy chickpeas, and smooth yogurt sauce, all brought together by the warm, fragrant butter. Don't skip the step of toasting the pita; it's crucial for the dish's signature crunch. The spiced butter with pine nuts adds a final layer of richness and aroma that elevates the entire recipe.
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