Syrian Fattet Hummus with Yogurt
Fattet hummus is toasted bread under warm chickpeas, topped with tahini yogurt, hot ghee and pine nuts. The order is not optional: bread at the bottom, chickpeas over it, yogurt last — and it goes to the table immediately, before the bread softens.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Calories
- 480
Fatteh is Damascene breakfast at its most characteristic, eaten at gatherings and on Fridays. It shows the logic of Levantine cooking clearly: layers of contrasting texture — crisp, soft and creamy — in a single mouthful.
Method
-
1
Toast the bread
Toast the bread squares in ghee over medium heat until golden and crisp, or in the oven at 190°C for ten minutes.
⏱ 12 min -
2
Warm the chickpeas
Heat the cooked chickpeas with a little of their liquid and the cumin. Keep them warm, not piping hot — very hot chickpeas split the yogurt.
⏱ 6 min -
3
Mix the yogurt
Whisk the yogurt with the tahini, garlic, lemon and salt until smooth. The tahini here stabilises the yogurt and stops it separating in the heat.
⏱ 5 min -
4
Assemble
Spread the toasted bread in a deep dish, spoon the warm chickpeas with a little of their liquid over it, then pour the yogurt mixture over everything.
⏱ 4 min -
5
Ghee and pine nuts
Fry the pine nuts in ghee until golden — two minutes at most, they burn fast. Pour the hot ghee and nuts over the yogurt.
⏱ 4 min -
6
Serve
Scatter with paprika and parsley and serve immediately. Every minute of delay softens the bread and loses the crisp layer.
⏱ 2 min
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Tips that actually matter
- The tahini in the yogurt is not only for flavour — it is what keeps the yogurt from splitting under heat.
- Warm chickpeas, room-temperature yogurt. A big temperature gap curdles the yogurt.
- Pine nuts burn in seconds. Watch them and lift them out the moment they turn gold.
- Serve it at once. A fatteh that has waited ten minutes has lost half its character.
People also ask
Why did my yogurt split?
The chickpeas were too hot, or the yogurt came straight from the fridge. Tahini helps stabilise it — keep the two close in temperature.
Can I toast the bread in the oven instead of frying?
Yes, and it is lighter — 190°C for ten minutes with a spray of oil. Fried is richer and crisper.
What is the difference between fattet hummus and meat fatteh?
Same structure, but meat fatteh adds mince or chunks of lamb over the chickpeas, making it a main course rather than a breakfast.
Can I prepare it ahead?
Prepare the components separately and assemble at the table. Once assembled it softens within minutes.
Cook mode
Syrian Fattet Hummus with Yogurt
-
1
Toast the bread
Toast the bread squares in ghee over medium heat until golden and crisp, or in the oven at 190°C for ten minutes.
-
2
Warm the chickpeas
Heat the cooked chickpeas with a little of their liquid and the cumin. Keep them warm, not piping hot — very hot chickpeas split the yogurt.
-
3
Mix the yogurt
Whisk the yogurt with the tahini, garlic, lemon and salt until smooth. The tahini here stabilises the yogurt and stops it separating in the heat.
-
4
Assemble
Spread the toasted bread in a deep dish, spoon the warm chickpeas with a little of their liquid over it, then pour the yogurt mixture over everything.
-
5
Ghee and pine nuts
Fry the pine nuts in ghee until golden — two minutes at most, they burn fast. Pour the hot ghee and nuts over the yogurt.
-
6
Serve
Scatter with paprika and parsley and serve immediately. Every minute of delay softens the bread and loses the crisp layer.
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