published Dec 27, 2021, updated May 17, 2024 Fatteh is a creamy, savory dish from the once-called Levant region that we now know as the Eastern Mediterranean. Influenced by many different cultures, all with their own preferred ingredients, Levantine recipes are true Silk Road recipes — drawing and sharing influences as people traded and spoke with one another. I adapted this recipe from Falastin, an incredible cookbook featuring authentic Palestinian dishes. Rather than make it with a separate yogurt sauce, as Chef Tamimi does, I mix the yogurt right into the hummus. It really cuts down on the recipe’s preparation time and level of difficulty! I also incorporate whole chickpeas and toasted pine nuts in my version for extra texture and flavor. This recipe is commonly enjoyed for breakfast, as an appetizer, or as part of a mezze spread with muhammara, creamy eggplant dip, pickled turnips, and other snacky dishes.
Recommended Tools
Food Processor – It’s impossible to get totally smooth, lump-free hummus without a food processor or high-powered blender. Baking Dish – Use a 9×13” or 8×8” (for a deeper casserole) baking dish for storing and serving. Bonus points if it comes with a lid for easily storing leftovers.
Storing and Reheating
Leftovers are delicious, warm or cold, but know that those crispy pita chips will soften, even after reheating. They’re still tasty — they just won’t have any texture! You can always toast fresh pita for leftovers if desired. If you want to reheat it, do so in the oven (covered, so the top doesn’t burn) until warmed through. Love this recipe? Share it with the world on Pinterest.
