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Vegetarian, Maghreb and Middle East

Fattet hommos (Lebanese chickpea and pita dish)

Fattet hommos is a Lebanese dish made of toasted pita, warm chickpeas and tahini yogurt, finished with golden pine nuts. It serves 4, takes 35 minutes, is an easy recipe and costs about €1.80 per person. The key to success is assembling it at the last minute so the pita stays crisp.

Fattet hommos, warm chickpeas over crisp toasted pita, topped with tahini yogurt, a generous Lebanese specialty.

Fattet hommos (Lebanese chickpea and pita dish)
Total time
35 min
Difficulty
Easy
Cost per person
€1.80
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Fattet hommos is all about contrast, crisp toasted pita still crunches under the cool tahini yogurt, the chickpeas bring softness, and the pine nuts browned in butter add a nutty crunch that ties everything together. Raw garlic and lemon wake up the whole dish, while cumin gives the chickpeas a quiet warmth. It's a generous plate meant to be eaten warm, almost hot, right after it's assembled.

It's a great pick for a weeknight dinner that feels a little different, meatless and filling enough on its own. It also works well for guests, served as a one dish meal with a couple of simple sides, since it comes together quickly but tastes like more effort went in. Kids used to milder flavors might find the raw garlic and tahini a bit strong, so this one is better suited to people already into Lebanese cooking.

The ingredients

4 people

Pantry

  • Canned chickpeasoften in the pantry 2 can
  • Tahini 3 tbsp
  • Pine nuts 40 g
  • Cuminoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Pita bread 4

Dairy

  • Plain yogurt 4 tub
  • Butter 30 g

Fruits and vegetables

  • Garlic 2 cloves
  • Lemon 1
  • Parsley 1 bunch

Allergens Gluten, Lactose, Sesame, Tree nuts

The step by step recipe

  1. Cut the pita into pieces, spread them on a baking sheet and toast them at 200°C. 10 min

    Flip them halfway through, they should be dry and golden all over.

  2. Warm the chickpeas with their liquid and the cumin, they should stay nicely warm, not hot. 8 min

    Set aside a handful whole for garnish.

  3. Mix the yogurt with the tahini, crushed garlic, lemon, salt and pepper.

    Whisk in the tahini in a thin stream, the cream stays smooth.

  4. Toast the pine nuts in the butter until golden brown. 3 min

    Watch closely, they go from golden to burnt in seconds.

  5. Layer the plates with pita, drained chickpeas, tahini yogurt, then the pine nuts, hot butter and parsley.

    Assemble at the last minute, the pita should still crunch.

Our tips to get it right

  • Drain the chickpeas well before spooning them over the pita, extra liquid will make the bread soggy too fast.
  • Mince the garlic very finely or grate it, large pieces will leave sharp bites in the tahini yogurt.
  • Make the tahini yogurt and toast the pita ahead of time, but only assemble the dish right before serving.

The variations

  • Swap the pine nuts for sliced almonds toasted the same way in butter, you'll get the same crunch.
  • Add diced roasted eggplant between the pita and the chickpeas for a heartier, more vegetable forward version.
  • For a faster version, use store bought toasted pita chips and skip the oven step.

What to serve it with

  • A cucumber and fresh mint salad
  • A hot mint tea
  • A few black olives to start

Storage

Store the chickpeas, tahini yogurt and pine nuts separately in sealed containers in the fridge for up to 2 days. Don't store the pita once it's already topped with yogurt, it softens quickly. Reheat only the chickpeas before rebuilding the dish with freshly toasted pita.

Questions about this dish

Can I substitute the tahini if I don't have any?

You can use smooth almond butter instead, the flavor will be milder and less distinctive. The texture stays creamy, but you lose the slight bitterness that sesame brings.

Do I really need raw garlic?

Yes, the pounded raw garlic is what gives fattet hommos its sharp character. If you prefer a milder taste, cut it down to a single clove.

Can I prep fattet hommos ahead of time?

You can make the tahini yogurt and toast the pita a few hours ahead, but keep everything separate. Assemble the dish just before serving so the pita stays crisp.

Can I freeze the leftovers?

No, this dish doesn't freeze well since the pita and tahini yogurt lose their texture once thawed. It's best to make just enough to eat the same day.

How long does it take to make a Lebanese fattet hommos?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Lebanese fattet hommos?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Lebanese fattet hommos cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, sesame, tree nuts. Always check the labels of the products you buy.

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