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Restaurants›Al Agha Restaurant Middle Eastern Syrian Foods | مطعم الآغا›Hummus Fatteh Recipe

Hummus Fatteh Recipe

Name: Al Agha Restaurant Middle Eastern Syrian Foods | مطعم الآغاs Hummus Fatteh Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 cups cooked chickpeas; 2 tbs water (for thinning); 3 pieces stale pita bread or pita chips; 2 tbs olive oil (for toasting bread); 1 tbs tahini; 2 tbs fresh lemon juice; 1 clove garlic (1 large clove, minced); 2 tbs extra virgin olive oil; 1 tsp ground cumin; 1 tsp salt; 1 cup plain Greek yogurt (or labneh); 1 clove garlic (minced); 1 tsp lemon juice; 1 tsp salt; 1 tbs pomegranate seeds; 2 tbs pine nuts; 1 tsp butter; 2 tbs extra virgin olive oil (for drizzling); 1 tsp ground sumac (optional); 2 tbs fresh parsley (chopped); 1 tsp black pepper

Inspired by Al Agha Restaurant Middle Eastern Syrian Foods | مطعم الآغا

Time35m

Serves4

Make Hummus Fatteh Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chickpeas & Base

2 cups cooked chickpeas

2 tbs water (for thinning)

3 pieces stale pita bread or pita chips

2 tbs olive oil (for toasting bread)

Hummus

1 tbs Tahini

2 tbs fresh lemon juice

1 clove garlic (1 large clove, minced)

2 tbs extra virgin olive oil

1 tsp Ground cumin

1 tsp Celtic sea salt

Yogurt Topping

1 cup plain Greek yogurt (or labneh)

1 clove Garlic (minced)

1 tsp ReaLemon lemon juice

1 tsp Celtic sea salt

Garnish & Finish

1 tbs pomegranate seeds

2 tbs Pine nuts

1 tsp Butter

2 tbs extra virgin olive oil (for drizzling)

1 tsp ground sumac (optional)

2 tbs Fresh parsley (chopped)

1 tsp black pepper

Method

Chickpeas & Base

Prepare chickpeas

If using canned chickpeas, drain and rinse 2 cups. Reserve 2 tablespoons of the canning liquid (aquafaba) if desired. Pat chickpeas dry with a towel. If using home-cooked chickpeas, ensure they are tender but not falling apart.

Toast or fry pita

Preheat oven to 375°F (190°C) or heat a skillet over medium heat. Tear 3 pieces of stale pita into bite-size pieces. Toss with 2 tablespoons olive oil and spread on a baking sheet; bake 8–10 minutes until crisp and golden, turning once. Alternatively, toast/fry in a skillet with oil until crisp. Set aside.

Hummus

Blend hummus

In a food processor, combine 2 cups cooked chickpeas, 1 tablespoon tahini, 2 tablespoons lemon juice, 1 large minced garlic clove, 2 tablespoons extra virgin olive oil, 1 teaspoon ground cumin and 1 teaspoon salt. Process until smooth, 1–2 minutes. If mixture is too thick, add water or reserved aquafaba 1 teaspoon at a time (total up to 2 tablespoons) and process until you reach a creamy, scoopable consistency.

Adjust seasoning

Taste and adjust salt, lemon, or garlic as needed. Transfer hummus to a shallow serving dish, spreading it to make a small well in the center for toppings.

Yogurt Topping

Mix yogurt

In a small bowl, combine 1 cup plain Greek yogurt, 1 minced garlic clove, 1 teaspoon lemon juice and 1 teaspoon salt. Stir until smooth and slightly runny but still thick enough to dollop. If too thick, thin with 1–2 teaspoons of water or lemon juice.

Add yogurt to hummus

Spoon or spread the yogurt evenly over the center of the hummus, leaving a rim of hummus visible around the edges.

Garnish & Finish

Toast pine nuts

In a small skillet, melt 1 teaspoon butter over medium-low heat. Add 2 tablespoons pine nuts and toast, stirring frequently, until golden and aromatic, about 2–3 minutes. Remove immediately to prevent burning.

Assemble and garnish

Drizzle 2 tablespoons extra virgin olive oil over the yogurt and hummus. Scatter the toasted pine nuts and 1 tablespoon pomegranate seeds over the yogurt. Sprinkle 2 tablespoons chopped fresh parsley, 1 teaspoon ground sumac (if using), and 1 teaspoon black pepper across the top. Add the toasted pita pieces around or on top of the hummus so they soak up some dressing but remain slightly crisp.

Serve

Serve the hummus fatteh immediately while pita pieces are still crisp. Leftovers can be refrigerated up to 2 days; add fresh pita before serving to maintain texture.