Entree: Syria – Damascus – فتّة حمص ➤ Fattet Hummus (Layered casserole of chickpeas and toasted pita topped with yogurt-tahini sauce and pine nuts)

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 20 min

Cook 25 min

Additional 5 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 15 oz (425 g) cans chickpeas, drained and rinsed (approx. 24 oz (680 g) drained)
- 6 pita rounds, torn into 2-inch (5.08 cm) pieces (about 12 oz (340 g) total)
- 2 tbsp (28 g) unsalted butter
- 1/4 cup (60 ml) olive oil
- 2 cups (480 ml) plain yogurt (full-fat preferred)
- 3 tbsp (45 ml) tahini
- 1/2 cup (120 ml) warm water, more as needed to thin
- 3 cloves (5/16 oz (9 g)) garlic, minced
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 g) sea salt, adjust to taste
- 1/2 tsp (1 g) ground black pepper
- 1/4 cup (30 g) toasted pine nuts
- 1/4 cup (15 g) chopped fresh parsley
- 1 tsp (2 g) sumac
- 1/2 tsp (1 g) ground cumin (optional)

Show original ingredient measurements

- 2 15 oz (425 g) cans chickpeas, drained and rinsed (approx. 24 oz / 680 g drained)
- 6 pita rounds, torn into 2-inch pieces (about 12 oz / 340 g total)
- 2 tbsp (28 g) unsalted butter
- 1/4 cup (60 ml) olive oil
- 2 cups (480 ml) plain yogurt (full-fat preferred)
- 3 tbsp (45 ml) tahini
- 1/2 cup (120 ml) warm water, more as needed to thin
- 3 cloves (9 g) garlic, minced
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 g) sea salt, adjust to taste
- 1/2 tsp (1 g) ground black pepper
- 1/4 cup (30 g) toasted pine nuts
- 1/4 cup (15 g) chopped fresh parsley
- 1 tsp (2 g) sumac
- 1/2 tsp (1 g) ground cumin (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Spread the torn pita pieces on a baking sheet, drizzle with 1 tbsp (15 ml) olive oil and a pinch of salt, then bake 8–12 minutes until crisp and golden. Set aside.
2. In a large skillet, melt the butter with the remaining 3 tbsp (45 ml) olive oil over medium heat. Add the drained chickpeas and sauté 4–6 minutes until warmed through and lightly toasted; season with a pinch of salt and the optional cumin. Remove from heat.
3. In a bowl, whisk together the yogurt, tahini, warm water, minced garlic, lemon juice, 1 tsp (5 g) salt and black pepper until smooth and pourable. Adjust thickness with more warm water if necessary.
4. In a shallow serving dish, arrange a layer of the toasted pita pieces to cover the bottom. Spoon half the chickpeas over the pita, spreading evenly.
5. Pour half the yogurt-tahini sauce over the chickpeas and pita so the sauce soaks into the bread. Repeat with another layer of pita, the remaining chickpeas, and the remaining sauce.
6. Heat a small skillet over medium-high heat and toast the pine nuts 1–2 minutes until golden, watching closely. Remove and set aside.
7. For a finishing drizzle, warm 1 tbsp (15 ml) olive oil or a bit more butter until fragrant and pour over the top. Sprinkle with toasted pine nuts, chopped parsley and sumac.
8. Let the dish rest 5 minutes so flavors meld, then serve warm, encouraging guests to scoop layers of pita, chickpeas and sauce.