The Arab Kitchen: Fattah with Hommus Recipe فتة و حمص

Author and Photographer:

Laura Al-Albani

8BE57FEA-C3B1-40F3-905C-0CDAB8EB17B6Fattah with Hommus is a popular breakfast dish all over the Levant and dates back as far as the time of the Crusaders. Often served for a family brunch, it consists of toasted bread with chickpeas and and a creamy yoghurt sauce with pomegranate syrup added for sweetness. It is very popular during the holy month of Ramadan, but it is eaten all year long. Meat or chicken can be added for a heartier meal or chickpea broth can be used in place of lamb broth for a  vegetarian option. Regardless of your choices, the final product is both delicious and beautiful to look at.



2 loaves of white pita bread cut into 1 inch strips.

(drizzle olive oil over the bread and toast in oven at 350 degrees)

1 cup lamb broth

(pour 1 cup of lamb broth over bread and let it soak up the juice)

1 cup of boiled chickpeas

(sprinkle the chickpeas over the bread)


2 cups full-fat plain yoghurt

2 tbsp. Tahini

1 tsp. Salt

1 tbsp. Pomegranate syrup (add more if you like it sweeter)

1 tbsp. Fresh Lemon juice

1/4 tsp. Garlic powder


Sprinkle over the top:

2 tbsp. Fresh coriander

3 tbsps. Pine nuts (toasted in olive oil)



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