Vegan Hummus Fatteh Recipe


  • 1 jar of ada’s vegan labneh
  • 1 cup of dry chickpeas
  • 1 lebanese flatbread
  • dry mint
  • cumin
  • pine nuts
  • 1 clove of garlic (optional)
  • olive oil
  • salt to taste


  1. Recipe

  2. Soak the Dry Chickpeas overnight with water in a large bowl & cover with cold water. The chickpeas will double in size, so be sure to cover them with enough water to allow for expansion

  3. The Next day, drain the chickpeas, then put them in a pot with clean water & salt then boil them for around an hour while making sure to remove the foam (aka aquafaba)

  4. Toast the flatbread in the oven, then crack them into around 3x3cms pieces

  5. Put Ada’s Vegan Labneh in a separate bowl, & little by little while stirring, start adding water (1/2 cup) until the mixture is liquid enough

  6. Keep the boiled chickpeas in their water. Mince a clove of garlic with salt, then add it to the Chickpeas and mix them

  7. Spread the toasted bread in the glass bowl

  8. Remove the boiled chickpeas & some of the water with a spoon and spread them on top of the toasted bread in the glass bowl

  9. Pour the thinned Vegan Labneh on top of the toasted bread & chickpeas and make sure it covers them completely

  10. Add Mint & Cumin to taste on top of the Vegan Labneh

  11. In a pan, add a bit of olive oil and fry the pine nuts for less than a minute, & add the pine nuts and olive oil on top of the Hummus Fatteh (and mix them to have the hot oil dispersed)

  12. Prepare the Fatteh right before serving so the toasted bread stays crunchy at the time of serving

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