A rich and satisfying warm hummus with crunchy pitta and nuts

15 mins

35 mins


Also works a treat with: Chopped hazelnuts or pistachios in place of the pine nuts

Book: Mezze Legend Club Recipes (p2)

Goes great with: Chilli & garlic pickles (p194) from How to be a Mezze Legend and extra pitta breads for a light lunch

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Typically eaten for breakfast, this creamy, crunchy, warm hummus dish can also be eaten as part of a mezze spread at any time of day. Fattet, from the verb ‘to tear apart’ refers to the stale bread that’s torn and toasted to make up the crispy base of this moreish dish.

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15 mins

35 mins



Serves 4


Medium Effort

Main Ingredient




Veggie Friendly



Taste Profile

Meal Taste



Popular Style

Middle Eastern

  • 2 cloves of garlic
  • 1 lemon
  • 150g natural yogurt (full fat is best) or vegan alternative
  • 2 pitta breads
  • 2 x 400g tins of chickpeas
  • 50g tahini or use nut butter (with no added salt or sugar)
  • 40g pine nuts or flaked almonds
  • Large lidded pan
  • Blender

Mezze Legend Club Recipes

Mezze Legend Club Recipes

Ebook Only - £5.00

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Book Only - £15.00

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Fattet - PDF Recipe Only - £0.50

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