Fatteh Hummus - Chickpeas with garlic yoghurt spiked with a dash of tahini sitting on a bed of crispy toasted pita and topped with fried pine nuts. Ramadan Mubarak! I know many of you are sad that this year Ramadan is different and you miss the vibe etc. I have always had one stand - things happen for a reason and this time it is the Earth's turn to take a breather. Let it shine. We will eventually find a way like always. Trust the people who are working on a cure, but also make dua for the best. If you find yourself exhausted, listen and take a rest. Ask your loved ones to put together a bowl of Fatteh Hummus, because this food can lift the mood!
Fatteh means crumbs or "to tear into small pieces", referring to the process of tearing the flatbread. Hummus is Arabic for chickpeas and so contrary to the popular assumption it does not always refer to the world-famous dip by the same name. Fatteh is usually served for breakfast or brunch but it is great even for lunch or dinner. There are different kinds of Fatteh depending on the ingredient used. For example, Fatteh Dejaj is with chicken, Fatteh al-betenjane is with eggplants, etc.
I first came across Fatteh Hummus in the book, "Everyday Lebanese Cooking" by Mona Hamdeh during my life in Yanbu, Saudi and it became our favourite meal. Our tradition with this dish is kinda cheesy, we sit together on the couch, while he holds the dish and we eat off from the same bowl with two spoons while watching a movie. The best way to end the weekend but the worst way to eat! 😝 Btw, the book is a window to my favourite cuisine and has a picture for every recipe! I love the love that Arabs have for food and love them even more for simplicity with exotic-sounding ingredients!
F and I enjoy Fatteh Hummus as it pleases our tastebuds serving Crunchy, Creamy, Soft, Nutty, textures with bare minimum ingredients that are easily available. Though the title is Fatteh Hummus, my recipe today includes chicken which is optional but I recommend it if you plan to serve it as brunch. This is the first time I added chicken and loved it.
Ingredients for Fatteh Hummus
- pita bread - any kind. you may skip if you don't have or are on diet restrictions.
- chicken- boneless and skinless, boiled or roasted, or any leftovers
- yoghurt - don't use labneh or Greek yoghurt. If you have no choice, then dilute it.
- tahini - optional but recommended
- cumin powder
- pine nuts - you may use almonds but you have to soak, peel and chop lengthwise.
- olive oil
- parsley leaves - may replace with coriander or mint
How to make Fatteh Hummus with Chicken
The best part of this dish is you don't have to strictly follow the measurements! They are there just as a guideline. The five main components are toasted pita, cooked chickpeas, cooked chicken, fried pine nuts and yoghurt sauce. Keep each one ready and only assemble close to serving time.
Don’t layer the ingredients until ready to serve.
Prepare the yoghurt by adding all the sauce ingredients to a bowl and whisk until smooth with a fork or small hand whisk. Taste and adjust as per your liking.
Split and tear 2 pita bread into small pieces and then toast until brown. You may toast on the stove or oven until crispy. Spread the crispy toasted pita pieces as the base of a bowl or casserole.
Warm up the chickpeas (you may pan roast just before assembling) and spoon them over the crispy toasted pita pieces.
If you plan not to use chicken then increase the chickpeas quantity. You may pan-roast the chicken breasts or boil them in water with some whole spices. Whichever method you do, ensure to shred them with your hands. You may also use any leftover chicken kebabs, rotisserie chicken, etc. Place the shredded chicken pieces over the chickpeas.
Pour the prepared yoghurt sauce all over the top covering the chicken and chickpeas. Some recipes call for warming up the yoghurt sauce in the same pan where you fried the pine nuts to add flavour and warmth to the dish. But I have never tried that nor the book mentioned so feel free to do either way.
Fry the pine nuts or lengthwise chopped almonds in olive oil and pour it over the top along with the oil. Sprinkle some parsley leaves and cumin powder.
Lebanese Fatteh Hummus Recipe with Chicken
For the yoghurt sauce:
- 1 teaspoon tahini (optional but recommended)
- 1 garlic clove, minced
- 1 cup yoghurt
- ½ cup laban or more yoghurt
- pinch of cumin powder or sumac
- Salt to taste
For the Fatteh layers:
- 2 pita bread, torn and toasted
- ⅔ cup dried chickpeas, soaked overnight (or use approx 1 cup cooked )
- 300gms chicken, cooked and shredded (optional, add more chickpeas if you are not using chicken)
- Prepared yoghurt sauce
For the garnish:
- 1 tablespoon pine nuts or chopped almonds
- 1 to 2 tablespoons olive oil
- Fistful parsley leaves, chopped finely
- You may lightly roast the chickpeas with zaatar in some olive oil
- You may add some sumac to the yoghurt sauce
- You may add sumac and lightly roast the shredded chicken
- Prep the chickpeas: If using dried chickpeas, then soak overnight and pressure cook or boil with salt until soft but holds shape and drain off. If using canned, then drain and boil in freshwater just to warm up and soften further.
- Prepare the yoghurt sauce: Add all the sauce ingredients (tahini, garlic, yoghurt, cumin and salt) to a bowl and whisk until smooth with a fork or small hand whisk. Taste and adjust as per your liking.
- Prepare the pita chips: Split and tear 2 pita bread into small pieces and then toast on the stove or oven until crispy brown. You may just use your hands and tear up but if you are like me and want even looking neat pieces, then use a scissor. I shared a video on this on Instagram and you can watch them on highlights - Prep Pita.
- Prep the chicken: If you plan not to use chicken then increase the chickpeas quantity. You may pan-roast the chicken breasts or boil them in water with some whole spices. Whichever method you do, ensure to shred them with your hands. You may also use any leftover chicken kebabs, rotisserie chicken, etc.
- Assemble the Fatteh: Spread the crispy toasted pita pieces in the base of a bowl or casserole. Warm up the chickpeas (you may pan roast just before assembling) and spoon them over the crispy toasted pita pieces. Place the shredded chicken pieces covering the chickpeas. Pour the prepared yoghurt sauce all over the top. Sprinkle some parsley and cumin powder or sumac. Fry the pine nuts or chopped up almonds in olive oil and pour it over the top along with the oil. Serve immediately.
It is highly unlikely to have any leftovers but if you do, refrigerate and consume within a day or two as the pita would get soggy.
I had made this Fattteh hummus with chicken before Ramadan to share for the #aprilisforarabfood hashtag event and I am glad I managed to publish it before the month ends. 😂
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