[vc_row][vc_column][vc_column_text] Calling out to all hummus lovers, you will love this dish.

Fattet Hummus is a hearty Middle Eastern dish that’s usually served at breakfast, brunch or as a starter and meal for Iftar during Ramadan.

This dish is best eaten as soon as it’s served as the toasted bread becomes soft.

Check it out.

TanyaAuthorTanyaCategoryDifficultyBeginner

Calling out to all hummus lovers, you will love this dish.

Fattet Hummus is a hearty Middle Eastern dish that’s usually served at breakfast, brunch or as a starter and meal for Iftar during Ramadan.

This dish is best eaten as soon as it’s served as the toasted bread becomes soft.

Check it out.

INFORMATION

Yields6 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

INGREDIENTS

Hummus
 2 cups Chickpeas (cooked)
 ¼ cup Tahini
 2 tbsp Lemon Juice
 2 Garlic Cloves (crushed)
 ½ tsp Cumin (powder)
 ½ tsp Salt (to taste)
Yogurt Dip
 1 cup Yogurt (plain)
 1 tbsp Lemon Juice
 1 Garlic Cloves (crushed)
 ½ tsp Salt (to taste)

INSTRUCTIONS

For Hummus
1

Soak the chickpeas in water at room temperature for 4 hours, or overnight in the fridge.

2

Rinse the chickpeas well several times under running water (use canned hummus if you are in a hurry). Place them in a large pot, and cover with double their size of cold water.

3

Bring to boil then lower the heat to medium and simmer until tender. Add cumin.

4

Smash all of the hummus ingredients together until you get a smooth dip or paste like texture.

5

Taste to season with more salt, lemon or garlic.

For Yogurt Dip
6

Mix the yogurt with tahini, crushed garlic, lemon juice and a pinch of salt. If it gets thick, add some chickpea water.

Fattet Assembly
7

Spread the bread in a layer in a bowl. Add some chickpea water to soften the bread.

8

Spread a layer of hummus, followed by the yogurt.

9

Garnish with toasted pine nuts and chopped parsley or mint.

 

Ingredients

Hummus
 2 cups Chickpeas (cooked)
 ¼ cup Tahini
 2 tbsp Lemon Juice
 2 Garlic Cloves (crushed)
 ½ tsp Cumin (powder)
 ½ tsp Salt (to taste)
Yogurt Dip
 1 cup Yogurt (plain)
 1 tbsp Lemon Juice
 1 Garlic Cloves (crushed)
 ½ tsp Salt (to taste)

Directions

For Hummus
1

Soak the chickpeas in water at room temperature for 4 hours, or overnight in the fridge.

2

Rinse the chickpeas well several times under running water (use canned hummus if you are in a hurry). Place them in a large pot, and cover with double their size of cold water.

3

Bring to boil then lower the heat to medium and simmer until tender. Add cumin.

4

Smash all of the hummus ingredients together until you get a smooth dip or paste like texture.

5

Taste to season with more salt, lemon or garlic.

For Yogurt Dip
6

Mix the yogurt with tahini, crushed garlic, lemon juice and a pinch of salt. If it gets thick, add some chickpea water.

Fattet Assembly
7

Spread the bread in a layer in a bowl. Add some chickpea water to soften the bread.

8

Spread a layer of hummus, followed by the yogurt.

9

Garnish with toasted pine nuts and chopped parsley or mint.

Fattet Hummus

fattet hummus

 

Tanya
Tanya

Born and raised in Toronto, Canada, Tanya knew that Palestine was her symbolic homeland. Always curious about her identity and connecting with her roots, she was eager to strengthen her ties to the Levant and traveled the region, desperate to learn more. It wasn’t until her first trip to Palestine that she became spiritually and emotionally connected.

She studied Political Science and Sociology at the University of Toronto. She then moved to the UAE, supporting numerous NGOs related to children’s welfare in the region. When she had her own family, she created the My Olive Roots platform in the hopes that her children and the Arabs diaspora would have a place to connect, learn and preserve their roots. Tanya enjoys discovering humanist stories and exploring the connection of food and art with culture.

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