Dipping Into A Different Take On Hummus

There comes a time in every hummus lover’s life when they will inevitably contemplate how to scoop the maximal amount of dip directly into their mouths without offending civilized company. Chips and vegetable crudites are already thinly veiled excuses to shovel more of the buttery chickpea spread onto an edible vehicle. For everyone else who’s stared longingly at a diminutive, communal bowl at the center of a party platter, I have a solution for you: Fattet hummus.

What Is Fattet Hummus?

Consider it the Levantine equivalent of chilaquiles. Made with toasted pita wedges instead of tortillas and deconstructed hummus instead of salsa, it’s a socially acceptable way to eat hummus by the spoonful, with no expectations of sharing. Myriad versions exist across the Middle East, just like the endless versatile, adaptable appetizer that is hummus itself. Some are described more like a savory pita bread pudding, flooded with yogurt and baked in a casserole dish. Others, such as my own here, use less saucy components to keep the pita more crisp and dry. This is one of those “recipes” that should be considered more as a suggestion than a rule. There are no wrong answers for either inclusions or amounts.

Types of Fattet Hummus

Specific regional variants of fattet can be found throughout Levant region, each with its unique twist on the dish. Mine is a bit of a mashup that borrows the most elements from the Syrian and Palestinian approaches.

  • In Jordan, the dish usually features minced beef or lamb sauteed in ghee and sprinkled over the yogurt layer with pine nuts, sliced almonds, and pomegranate seeds.
  • In Syria, whole chickpeas are used and the whole thing is drizzled with melted ghee, toasted nuts, and paprika.
  • In Lebanon, chickpeas and tahini simmer together with baharat spice mix before being layered with toasted pita chips, sautéed garlic, and toasted pine nuts, finished with a pinch of paprika.
  • In Palestine, you’ll find a version most closely recognizable as “traditional” hummus, and also the one with the most complex assembly. Cooked chickpeas are blended with lemon, cumin, tahini, garlic, salt, olive oil, and water until smooth. Half of this mixture is blended with yogurt while half is left plain. The pita is not toasted, but cut into squares and added as the first layer. Freshly squeezed lemon juice, cayenne pepper, salt, and aquafaba are added, soaking the bread until its soft. The yogurt hummus is then added, followed by the plain hummus, and garnished with toasted sliced almonds, toasted pine nuts, a drizzle of olive oil, and chopped parsley.

How To Serve Fattet Hummus

Enjoy fattet hummus warm for breakfast or brunch as a complete bowl-in-one meal. You could always add schug (or hot sauce) if you like it spicy, pickles or salad to get more veggies in, or sweet black tea infused with fresh mint to start the day in style. It’s not the kind of dish that keeps well, so I make it just one serving at a time. If you have company, feel free to double, triple, or quadruple as needed.

Next time you’re craving hummus, don’t waste time with dainty dips; grab a spoon instead. A hearty bowlful of fattet hummus is what you’re really craving.

Yield: Makes 1 Serving

Fattet Hummus

Fattet Hummus

When you want to eat hummus by the spoonful, this is the recipe for you! Fattet hummus can be eaten for breakfast or whenever cravings strike.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 1 (8-Inch) Pita Bread
  • 2 Tablespoons Olive Oil, Divided
  • 1/2 Teaspoon Salt, Divided
  • 1/8 Teaspoon Ground Black Pepper
  • 1 Clove Garlic, Minced
  • 1/2 Cup Cooked Chickpeas
  • 3 Tablespoons Vegetable Stock
  • 1 Tablespoon Tahini
  • 1/2 Cup Plain, Unsweetened Vegan Yogurt
  • 1 Teaspoon Lemon Juice
  • 1 Tablespoon Toasted Pine Nuts
  • 1/8 Teaspoon Sumac or Smoked Paprika


  1. Preheat your oven to 350 degrees. Cut your pita into bite-sized squares and toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper. Once thoroughly coated, transfer to a baking sheet and bake in the center of your oven for 7 - 9 minutes, until golden brown all over. Transfer to a plate or bowl.

  2. Meanwhile, set a small saucepan over medium heat and add the remaining tablespoon of oil. Add the garlic and remaining salt, sauteing for 2 - 3 minutes, until aromatic. Add the chickpeas and vegetable stock, simmering for 5 - 6 minutes, until the beans are tender and the liquid has been absorbed. Stir in the tahini before turning off the heat.

  3. To assemble, spoon the chickpea mixture into the center of your bowl of pita chips. Stir together the yogurt and lemon juice before drizzling it all over the top. Sprinkle with pine nuts and sumac or smoked paprika. Enjoy right away.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 755Total Fat: 48gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 14mgSodium: 1508mgCarbohydrates: 60gFiber: 9gSugar: 22gProtein: 26g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

4 thoughts on “Dipping Into A Different Take On Hummus

  1. I absolutely loved your post! As a fellow hummus lover, I completely relate to the dilemma of wanting to maximize the amount of dip consumed without appearing uncivilized 🤣 Your solution of Fattet Hummus sounds absolutely delicious and genius!

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