Fatteh Hummus

Fatteh Hummus from Journey Kitchen


Serves : 2


For hummus

1 can chickpeas *

1 1/2 tbsp lemon juice

1 clove garlic (crushed)

1/2 tsp cumin seeds

3 tbsp tahini paste **

3 tbsp olive oil

3 tbsp water

1 green chilly (optional)

Salt to taste

For Fatteh

1 khubz / pita bread  (I used whole wheat)

1/2 cup yogurt

1/4 cup parsley (finely chopped)

1/8 cup chopped almonds

3 tbsp olive oil


* If using fresh boiled chickpeas retain some of the boiling water and replace the water in the recipe with this boiled water.

** No, if you don't have tahini or not making your own, you are not eating hummus. You just eating pureed chickpeas. You should, must, have to have tahini paste. Tahini refers to white sesame seeds which are made into a paste. It should be easy available in Middle Eastern stores. 

*** Khubz is local flat bread similar to pita bread. Most of the Middle Eastern countries have a version of this flat bread but the general term used in rest of the world is pita.Use a pita bread with pocket for this.


- Get your food processor out. Add in  lemon juice, garlic, cumin, water, tahini, green chilly and salt. This is your base tahini sauce

- Add the chickpeas (retain about 2 tbsp whole to add back later). Pulse and in the process also drizzle in the olive oil. Add a tbsp or more of water if desired.This is hummus.

- Preheat the oven to 160 C and dry out the khubz till its nice and crisp. Make sure you tear the pocket and get two sheets of khubz before you get it in the oven. Takes about 15 minutes. This may differ  according to thickness and staleness of the khubz.

- Meanwhile, mix in the yogurt, whole chickpeas and parsley into the hummus.

- Once the khubz is done, break in to small pieces and mix with the above.

- Lightly warm the olive oil and tip in the sliced almonds. Let it warm up for about a minute and take the oil off the stove.

 - Drizzle it on the fatteh hummus. Sprinkle with paprika and serve with  fresh khubz or falafel