Fattet Hummus (Chickpea Fatteh)

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Fattet Hummus has always been a dish close to my heart, but today, it holds even deeper meaning. With the ongoing struggles in Palestine and Lebanon, making this dish now feels like an act of remembrance, solidarity, and reflection. This dish, which combines elements from both Palestinian and Lebanese cuisines, serves as a small way for me to honor two heritages that mean so much to me.

In every spoonful, I feel the weight of the histories behind this dish – Palestinian resilience and Lebanese pride, two cultures that have faced so much pain and suffering. The layers of crispy bread, creamy yogurt, and tender chickpeas mirror the layers of emotions I feel when I think about what is happening right now. It’s impossible not to feel their struggles as though they were my own.

I chose Fattet Hummus for its symbolism. This dish brings together the ingredients and traditions of both Palestinian and Lebanese cultures, even Syrian, blending them into something comforting, something whole. It is a reminder that despite the borders and the pain, we are one – connected through shared food, history, and love. In a time when division and suffering feel so heavy, Fattet Hummus offers a moment of connection, a way to bring the best of our cultures to the table and find solace in unity.

As I prepared this dish, my mind kept returning to the poem I wrote, words that capture my feelings about being Arab in a time of crisis. The pain I feel is not just about the news or the conflicts I see from afar. It’s the pain of watching people who share my heritage suffer, of knowing that the struggles of Palestine and Lebanon are part of a much larger story of loss, resilience, and hope.

Assembly

The first two layers, the base of the fatteh – toasted bread and chickpeas.

When you think of Arab, you think conflict.
When I think of Arab, I think history, I think home.

You see the news, the struggles, the fight,
I see a people rooted in strength, with spirits alight.

When you think Arab, you might think of fear,
But I think of family, with loved ones near.

When you think Arab, you picture deserts bare,
But I see lush lands, rich cultures beyond compare.

You speak of borders, of places unknown,
But to be Arab is to call every guest our own.

It’s sharing food with strangers, offering warmth without ask,
It’s living in kindness, through every task.

We are the cradle of civilization, where cultures were born,
Our heritage rich, our traditions untorn.

You think Arab and think of loss or divide,
But I see a legacy of love and unyielding pride.

To be Arab is to stand tall, unbroken and proud,
Through every hardship, we rise, never bowed.

We are stories passed down, from the old to the young,
A melody of resilience that has always been sung.

You may not see it, but to be Arab is to be free,
In spirit, in heart—wherever we may be.

No matter the world’s view, no matter the scar,
To be Arab is to know exactly who we are.

This poem expresses the depths of my emotions – what it means to be Arab, to witness the suffering of people I consider family, and to still hold onto the love, the history, and the pride we carry as a people. Fattet Hummus, much like my poem, is about more than just food. It’s about unity. It’s about remembering that through every hardship, we have risen before, and we will rise again.

Sharing this dish, at this moment, feels like a way to stay connected to both Palestine and Lebanon, to honor the past, and to hold space for the future. My heart is with them, and in this simple dish, I find a small way to honor their strength.

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Fattet Hummus (Chickpea Fatteh)

Yield: 4

Author: Yasmeen's Kitchen Diary

Prep time: 1 HourCook time: 10 MinTotal time: 1 H & 10 M

Fattet hummus is a beloved dish across Lebanese, Palestinian, and Syrian cuisines, blending creamy hummus with crispy pita, tangy yogurt, and a rich garlic sauce, creating a flavorful harmony. Topped with toasted nuts and fresh herbs, this comforting dish offers a satisfying mix of textures that highlights the shared culinary heritage of the Levant.

Ingredients

• 2 cups (500 grams) dried chickpeas, soaked and boiled
• Water for boiling the chickpeas
• 4 cups (1 kg) yoghurt (I used Greek yoghurt for added protein)
• 3 cloves of crushed garlic (or to taste)
• 2-3 tablespoons (30-45 ml) tahini (adjust to taste)
• 2 tsp ground cumin
• Salt (to taste)
• 3 pieces of Arabic bread, cut into small pieces
• 2-3 tablespoons olive oil (for bread)

Topping:

• 2 tablespoons toasted pine nuts and mixed nuts (to taste)
• 2-3 tablespoons ghee or olive oil (for garnish)
• Sumac or paprika (optional but highly recommend)
• Fresh parsley (optional, for garnish)

Instructions

Cook the chickpeas:

1. Soak 2 cups (500 grams) of dried chickpeas overnight.
2. The next day, rinse the chickpeas well and place them in a pot with water, adding a small spoon of baking soda. Boil the chickpeas over medium heat until soft, skimming off any foam that forms on the surface. Adjust the heat as needed and cook until the chickpeas are tender.

Prepare the yoghurt mixture:

1. In a bowl, mix the yogurt, tahini, garlic, and salt. Adjust the flavor to your liking, and whisk until smooth and creamy. Add sumac or lemon juice for acidity.

Toast the bread:

1. Cut the Arabic bread into squares and place it on a baking tray. Drizzle with olive oil and toss until the bread is evenly coated.
2. Toast in a preheated oven at 350°F (180°C) for about 10 minutes, stirring halfway through, until the bread is golden and crisp.
3. Set a handful of toasted bread aside for garnish if you prefer extra crunch.

Assemble the Fatteh:

1. Arrange the toasted bread in a serving dish. Keep some extra bread aside if you’d like to add it on top later for more texture. I recommend doing that since the chickpea juice will soften the bread at the bottom.
2. Pour the cooked chickpeas and some of the hot chickpea water over the toasted bread. Adjust the amount of chickpea water to control the texture of the bread—more water will make it softer, less water will keep it slightly crunchy.
3. Pour the yogurt mixture over the chickpeas and bread, spreading it evenly across the dish.
4. Heat ghee (or olive oil for a lighter option) in a small pan with the pine nuts and toast them lightly. Drizzle the toasted pine nuts and hot ghee/olive oil over the dish for added richness. Sprinkle the reserved toasted bread on top, if desired, and garnish with more toasted nuts (almonds can also be used), sumac or paprika, and fresh parsley for added color and flavor.
5. Fattet Hummus is best enjoyed fresh, with the yogurt still creamy and the bread at the perfect texture. Serve immediately and enjoy!

Notes

Tahini: Start with 2 tablespoons of tahini and adjust according to taste. If you prefer a lighter tahini flavor, you can reduce the amount, as too much may overpower the yogurt.

Chickpea water: Be sure to use hot chickpea water when pouring it over the bread. This helps soften the bread while adding flavor. You may season the chickpea water with salt and cumin, or season the yoghurt instead.

Bread texture: For added crunch, set aside a handful of toasted bread to sprinkle on top just before serving. This creates a satisfying contrast between the creamy yogurt and the crispy bread.

Healthier option: For a lighter dish, you can substitute ghee with olive oil for the final drizzle.

Nutrition Facts

Calories

798

Fat (grams)

41 g

Sat. Fat (grams)

9 g

Carbs (grams)

82 g

Fiber (grams)

20 g

Net carbs

62 g

Sugar (grams)

23 g

Protein (grams)

32 g

Sodium (milligrams)

195 mg

Cholesterol (grams)

32 mg

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Bon appétit!