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.
