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Fattet hummus (chickpeas and garlic yogurt with fried bread)

A sharing platter of hummus with whole chickpeas on top

Fattet hummus (chickpeas and garlic yogurt with fried bread)

Name: Fattet hummus (chickpeas and garlic yogurt with fried bread)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 250g dried chickpeas (soaked overnight in plenty of water) or 2 x 400g tins of chickpeas; 2 garlic cloves; 1 tsp sea salt; 500g plain yogurt; 50g pitta; 2 tbsp butter or ghee; 1 tbsp olive oil; 50g cashews; 50g flaked almonds; 50g pine nuts (optional); pinch of paprika for dusting

Hisham Assaad

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

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Lebanese fatteh hummus uses stale bread that’s toasted or fried and crumbled to create a base, which is then covered with yogurt and other savoury toppings

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Try fattet hummus (chickpeas and garlic yogurt with fried bread), then discover classic hummus, beetroot hummus or warm hummus with pine nuts, raisins and olives.

Fatteh, which comes from the Arabic for crumbling bread (fatta al khobz), is one of those recipes that went from being a leftovers solution to a glamorous dish. The varieties are endless, and they change based on what you have in your cupboard and what meal you’re serving. A few years ago, a prawn fatteh became the talk of the town due to someone sharing it on Snapchat among the local traditional dishes in a Lebanese restaurant. While the dish doesn’t sound that bad, it surely isn’t traditional. I find this dish to be like a savoury breakfast trifle. Layer the fried or toasted crumbled bread at the bottom to soak up the delicious juices from the other ingredients, and top with chickpeas and garlicky yogurt with fried nuts for a mixture of textures.

Recipes extracted from Bayrūt by Hisham Assaad (£27, Smith Street Books). Photographs: Liz and Max Haarala Hamilton. Recipes are sent by the publisher and not retested by us.