Fatteh Hummus (فتة حمص) is the chickpea build of the Levantine layered bread dish, and it is the version most people picture when they hear fatteh at all: toasted khubz under warm chickpeas, blanketed with garlicky tahini yogurt, finished with butter-toasted pine nuts. It runs on the standard fatteh logic of crisp bread against soft dairy, eaten fast before the textures merge, but the chickpea version has a particular angle: the legume is the whole savory engine, so the chickpeas have to be properly cooked and properly warm, not a cold drained tin tipped over bread. Get the chickpeas soft, hot, and lightly seasoned and the dish reads as a complete savory bowl; get them firm or cold and the whole stack goes flat.
The build is the canonical stack with chickpeas as the middle layer. Dried chickpeas are soaked and simmered until fully tender, often with a little baking soda so the skins soften and the bean turns creamy, and they are kept hot in some of their cooking liquid. Toasted or fried pieces of the thin Arabic flatbread line the bottom of a wide dish, and a spoonful of the warm chickpea liquid is poured over so the bread softens at the edges while keeping a center of crunch. The hot chickpeas go on next, sometimes left whole, sometimes lightly crushed so they grip the layers. The defining layer is the yogurt: thick laban beaten with crushed garlic, salt, and a generous amount of tahini so it sits somewhere between a yogurt sauce and a loose hummus, spooned over as a pale blanket. The finish is pine nuts toasted in ghee or butter until deep gold, poured over hot so the fat runs down through the bread, then sumac and parsley, and often a few whole chickpeas reserved on top for show. Good execution shows creamy, fully cooked chickpeas, a tahini-rich yogurt that clings rather than runs, bread that has softened but still crunches at the center, and dark-toasted nuts in fragrant fat. Sloppy execution is undercooked or cold chickpeas with a chalky bite, a thin yogurt with no tahini body that weeps into the bread, or pale nuts fried without color.
It varies mostly by the tahini ratio in the yogurt and by how the chickpeas are treated. A tahini-heavy laban makes it rich and almost hummus-adjacent; a leaner yogurt keeps it sharp and light. Some kitchens crush a portion of the chickpeas into the base for body while leaving the rest whole on top, and a hit of garlic-bloomed ghee or a spoon of cumin can deepen it further. This chickpea form sits beside the chicken and lamb builds as its own named dish rather than a base case for them, and each deserves its own treatment. What fatteh hummus reliably delivers is the purest expression of the frame: hot creamy chickpeas, tahini-laced garlic yogurt, soaked-but-crunching bread, and pine nuts in browned butter, assembled and eaten before any of it softens.