Fattet Hummus (Syrian Chickpea and Yogurt Breakfast)

Name: Fattet Hummus (Syrian Chickpea and Yogurt Breakfast)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Syrian
Ingredients: 2 15 oz (425 g) can canned chickpeas; 1 cup low-sodium vegetable or chicken stock; 0.5 tsp ground cumin; 0.25 tsp smoked or sweet paprika; 0.5 tsp salt; 3 piece large pita breads; 2 tbsp unsalted butter; 1.5 cup plain Greek yogurt; 3 tbsp tahini; 2 clove garlic; 2 tbsp fresh lemon juice; 0.25 cup water; 3 tbsp pine nuts; 3 tbsp extra-virgin olive oil; 1 tbsp fresh parsley; 1 tsp sumac; 0.25 tsp black pepper

A classic Levantine breakfast of crisped pita layered with warm spiced chickpeas and a tangy garlic-yogurt tahini sauce, finished with toasted pine nuts, olive oil and sumac — hearty, shareable, and easy to make in a home kitchen.

AI image

35 min

start to finish

15 min

hands on

Easy

difficulty

servings

4 servings

Ingredients

Chickpeas

2 15 oz (425 g) can canned chickpeasdrained and rinsed
1 cup low-sodium vegetable or chicken stockor water
½ tsp ground cumin
¼ tsp smoked or sweet paprikaoptional
½ tsp saltadjust to taste

Crisped pita

3 piece large pita breadsstale or day-old works best; torn into bite-size pieces
2 tbsp unsalted butteror neutral oil (vegetable or canola) for crisping

Yogurt sauce

1½ cup plain Greek yogurtfull-fat or 2%
3 tbsp tahini
2 clove garlicfinely minced or grated
2 tbsp fresh lemon juice
¼ cup wateror reserved chickpea liquid, to thin to spoonable consistency

Garnish

3 tbsp pine nutstoasted
3 tbsp extra-virgin olive oilfor finishing
1 tbsp fresh parsleychopped
1 tsp sumacfor sprinkling (or extra lemon zest)

Seasoning

¼ tsp black pepper

Contains gluten, dairy, sesame, tree-nut. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Roughly, per serving

490 kcal16g protein54g carbs20g fat

An estimate, not a lab analysis.

Method

Preheat the oven to 375°F (190°C).
Tear the pita breads into bite-size pieces and spread them in a single layer on a rimmed baking sheet.
Brush the torn pita pieces lightly with 1 tablespoon of melted butter or oil and bake until crisp and golden, stirring once, 10 minutes.
You can also crisp pita in a dry skillet over medium heat, 4–6 minutes, stirring often.
While the pita crisps, heat a small skillet over medium heat, add 1 tablespoon butter and the pine nuts and toast, stirring constantly, until golden, 2–3 minutes.
In a medium saucepan, combine the drained chickpeas, stock (or water), ground cumin, paprika (if using), 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Bring the chickpea mixture to a gentle simmer and cook uncovered until most of the liquid is absorbed and the chickpeas are hot and lightly sauced, 8 minutes.
Whisk together the Greek yogurt, tahini, minced garlic, lemon juice, remaining 1/4 teaspoon salt, 1/8 teaspoon black pepper and 1/4 cup water (or reserved chickpea liquid) until smooth and spoonable.
Taste the yogurt sauce and adjust lemon, salt or garlic to your liking.
Spread the crisped pita in a shallow serving dish or divide among individual plates in a single layer.
Spoon the warm chickpeas evenly over the pita so the bread soaks up some of the sauce but remains partially crisp.
Spoon the yogurt-tahini sauce over the chickpeas, then drizzle 2–3 tablespoons extra-virgin olive oil over the top.
Scatter the toasted pine nuts and chopped parsley over the dish and finish with a dusting of sumac.
Serve immediately so the pita keeps some crunch while the chickpeas are warm.

Worth knowing

Stale pita crisps better than fresh — if your pita is very fresh, toast it a little longer or tear into smaller pieces.
For a nut-free version, substitute toasted sunflower seeds for the pine nuts.
Make ahead: keep the crisp pita and the yogurt sauce separate; warm chickpeas and assemble just before serving so the dish retains texture.

Make it yours

Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.

VegetarianHalalMeal prepKid friendly

More Syrian cooking

An original Restaurant Pro recipe — our own composition in the idiom of Syrian cooking, not any restaurant's recipe. Written to be vegetarian and halal as listed.