Entree: Jordan – فتّة حمص ➤ Fattet Hummus (Layered chickpea and toasted pita casserole with yogurt, tahini, and browned butter)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 45 min

Ingredients

- 6 pita rounds, torn into pieces, about 10 oz (280 g) total
- 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed (approx. 3 cups / 510 g drained total)
- 1 cup (240 g) plain full-fat yogurt
- 1/2 cup (120 ml) tahini
- 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
- 2–3 cloves garlic, minced
- 1/2 tsp (3 g) ground cumin
- 1/2 tsp (2 g) kosher salt, or to taste
- 1/2 cup (120 ml) warm chicken stock or water (to loosen yogurt sauce)
- 4 tbsp (56 g) unsalted butter (or clarified butter / samneh)
- 2 tbsp (30 g) pine nuts
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 tbsp (8 g) chopped fresh parsley
- 1/2 tsp (1 g) ground sumac or to garnish (optional)
- Freshly ground black pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Scatter torn pita pieces on a baking sheet, drizzle 1 tbsp (15 ml) olive oil, toss, and bake until crisp and golden, 8–10 minutes. Remove and set aside.
2. Meanwhile, heat a small skillet over medium heat and toast 2 tbsp (30 g) pine nuts until fragrant and golden, about 2–3 minutes. Set aside.
3. In a bowl, whisk together 1 cup (240 g) yogurt, 1/2 cup (120 ml) tahini, 1/4 cup (60 ml) lemon juice, minced garlic, 1/2 tsp (3 g) cumin, 1/2 tsp (2 g) salt, and 1/2 cup (120 ml) warm stock or water until smooth and pourable. Adjust salt and lemon to taste.
4. Warm 4 tbsp (56 g) butter in a small pan until it browns and gives nutty aroma, about 3–4 minutes; remove from heat to stop browning.
5. In a shallow serving dish, layer half of the toasted pita pieces to form a base. Spread half of the yogurt-tahini sauce evenly over the pita so pieces begin to soften.
6. Spoon the drained chickpeas over the sauced pita, spreading evenly. Pour remaining yogurt-tahini sauce over the chickpeas and top with remaining toasted pita pieces, pressing gently so sauce soaks into bread.
7. Drizzle the browned butter and 1 tbsp (15 ml) olive oil over the assembled dish. Sprinkle toasted pine nuts, chopped parsley, ground sumac if using, and freshly ground black pepper.
8. Let the fattet rest 5–10 minutes so flavors meld and bread softens slightly. Serve warm, scooping to include bread, chickpeas and sauce in each portion.