Entree: Palestine – Northern Culinary Region – فتّة حمص ➤ Fattet Hummus (Layered toasted pita and chickpeas dressed with yogurt, tahini, garlic, and topped with pine nuts and herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 4 pita pockets, torn into pieces and baked or toasted until crisp (about 8 cups / 120 g of chips)
- 2 15 oz (425 g) cans chickpeas, drained and rinsed (about 3 cups / 675 g)
- 2 cups (480 g) plain full-fat yogurt
- 1/4 cup (60 ml) tahini
- 1/4 cup (60 ml) lemon juice
- 2 cloves garlic, minced
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) butter for frying/tossing pita pieces
- 1/4 cup (35 g) pine nuts, toasted
- 1/2 tsp (2 g) ground cumin
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) ground sumac (optional, for garnish)
- 2 tbsp (8 g) fresh parsley, chopped
- 1/4 cup (60 ml) warm water to thin yogurt if needed

Instructions

1. Step 1: Prepare the bread base — heat butter in a skillet over medium heat, add torn pita pieces and toss until golden and crisp. Transfer to a serving dish in an even layer.
2. Step 2: Warm the chickpeas in a saucepan with 1 tbsp (15 ml) olive oil, cumin and a pinch of salt just until heated through, about 3–4 minutes. Spoon chickpeas evenly over the toasted pita layer.
3. Step 3: Make the yogurt-tahini sauce — whisk together yogurt, tahini, lemon juice, minced garlic, remaining 1 tbsp (15 ml) olive oil, 1/2 tsp (2.5 g) salt and warm water as needed to reach a pourable but thick consistency.
4. Step 4: Pour the yogurt-tahini sauce evenly over the chickpeas and pita so the bread softens underneath but retains some texture.
5. Step 5: Scatter toasted pine nuts over the top, sprinkle with chopped parsley and sumac if using, and drizzle a little extra olive oil. Serve immediately so textures remain contrasting.