Loaded hummus

Loaded hummus is one of our favourite dishes at the moment. Known as fattet or fatteh hummus in the Middle East it is often eaten for breakfast or brunch. We prefer to have it for lunch, as a starter or as part of a mezze meal.

In fact I served it as the appetiser at a supperclub earlier this year, as part of a larger Middle Eastern menu. See below for suggested dishes you can serve this with.

It's very easy to customise by using different chopped vegetables eg cucumber or carrot. I've suggested using a ready made hummus in the recipe below but you can always make homemade hummus if you prefer.

This recipe also includes tahini sauce - here's a more detailed tahini sauce recipe.

How to make loaded hummus

If you've made this recipe please a leave a star rating and comment below. Thank you

Loaded hummus

Loaded hummus, also known as fattet hummus, served on toasted pitta bread pieces and mixed with a creamy tahini sauce, sliced tomatoes and radishes and topped with pomegranate seeds, sumac and freshly chopped parsley. A great lunch or addition to a mezze that is suitable for vegans and vegetarians.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Salad

Cuisine Middle Eastern, Vegan

Servings 4

Calories 577 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 4 pitta breads
• 2 tablespoons olive oil
• 50 g pine nuts optional
• 50 g tahini
• 1 lemon juiced
• Water
• 400 g hummus shop bought or homemade
• 100 g radishes sliced
• 50 g cherry tomatoes quartered
• 1 tablespoon pomegranate molasses
• 50 g pomegranate seeds
• 20 g flat leaf parsley finely chopped
• 1 teaspoon sumac optional
• Salt
• Pepper

Instructions

 

• Preheat the oven to 180°C (fan)/200°C/gas mark 6/ 400°F.
• Cut or tear the pitta breads into small squares (of around 1 inch in size). Drizzle over 2 tablespoons olive oil and season with salt and pepper. Mix well and place in the pre-heated oven for 6 minutes. Remove and turn over with a spatula, before returning to the oven for a further 6 minutes or until golden brown.
• Heat a small frying pan and add the pine nuts, if using. Toast, stirring often for 4-5 minutes until turning golden brown.
• Set the pitta breads and pine nuts aside to cool.
• Place 50g tahini in a small bowl. Add the juice of a lemon, a pinch of sea salt and a few tablespoons cold water. Mix well with a fork, slowly adding more water until you have a smooth, slightly thick consistency. It’s quite normal for tahini sauce to separate slightly and look like it might curdle but keep stirring and it will thicken.
• Place half of the toasted pitta bread squares onto a large serving dish. Cover with the hummus then add the remaining pitta breads, half of the radish slices and half of the cherry tomatoes.
• Spoon over the tahini sauce then add the rest of the radishes and tomatoes.
• Drizzle a tablespoon of pomegranate molasses then top with the pomegranate seeds, the chopped parsley and the sumac.
• Serve immediately.

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 577kcalCarbohydrates: 59gProtein: 18gFat: 33gSaturated Fat: 4gPolyunsaturated Fat: 12gMonounsaturated Fat: 14gSodium: 699mgPotassium: 607mgFiber: 10gSugar: 5gVitamin A: 532IUVitamin C: 29mgCalcium: 129mgIron: 5mg

Keyword loaded hummus

Tried this recipe?Let us know how it was!