Fattat Hummus Recipe

Prepare and crisp pita

Preheat oven to 375°F (190°C). Using a knife, cut each pita round into 6–8 wedges. Toss wedges with 3 tbs vegetable ghee and 1 tsp kosher salt so they are lightly coated. Arrange in a single layer on a baking sheet and bake 10–12 minutes, turning once, until golden and crisp. Remove and let cool. Reserve some larger sturdy pieces for layering and some smaller pieces for garnish.

Make hummus

In a food processor, combine 2 cups cooked chickpeas, 1 tbs tahini, 2 tbs lemon juice, 2 garlic cloves, 2 tbs extra-virgin olive oil, 2 tbs cold water, 1 tsp ground cumin and 1 tsp salt. Process until very smooth, scraping down the bowl as needed. Adjust texture with up to 1–2 tbs more water if too thick and taste for seasoning; add more lemon or salt if desired. Transfer hummus to a medium bowl.

Prepare yogurt sauce

Whisk together 1 cup plain yogurt, 1 finely grated garlic clove, 1 tsp lemon juice and 1/2 tsp salt until smooth and slightly runny. If the yogurt is very thick, stir in 1–2 tbs water to reach a pourable consistency.

Toast almonds and sweat vegetables in ghee

Heat 2 tbs vegetable ghee in a small skillet over medium heat. Add 1/2 cup slivered almonds and toast, stirring, 2–3 minutes until fragrant and light golden. Add 1/4 cup finely diced red bell pepper and the thinly sliced green onion (from 2 stalks) and cook 1–2 minutes just until slightly softened but still crisp. Stir in 1/2 tsp smoked paprika and 1/2 tsp sumac (if using) and remove from heat. Stir in 2 tbs chopped parsley and 1 tbs toasted sesame seeds (optional). Transfer mixture to a small bowl to cool slightly.

Choose a shallow wide serving dish or individual bowls. Spoon half of the warm hummus into the bottom and spread into an even layer (about 1/2 inch).

Break some of the crisp pita wedges into pieces and press a layer into the hummus so they soak slightly and provide texture.

Spread the remaining hummus over the pita pieces to create a thick middle layer.

Drizzle the yogurt garlic sauce evenly over the top of the hummus layer.

Scatter the almond and vegetable ghee topping across the yogurt layer so crunchy bits are well distributed. Reserve a few toasted almond slivers and some pita chips for garnish.

Finish with 2 tbs extra-virgin olive oil drizzled over, a sprinkle of chopped parsley, and a pinch of smoked paprika or sumac. Serve immediately with the reserved pita chips and lemon wedges on the side.