– 1 jar of Ada’s Vegan Labneh
– 1 cup of dry chickpeas
– 1 Lebanese Flatbread
– Dry mint
– Cumin
– Pine nuts
– 1 clove of garlic
– Olive Oil
– Salt to taste

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

2- The Next day, drain the chickpeas, then put them in a pot with clean water and salt then boil them for around an hour while making sure to remove the foam (what we vegans know as aquafaba). 

3- Separate the two parts of the flatbread and toast both in the oven, then crack them into around 3cmsx3cms pieces. 

4- Put Ada’s Vegan Labneh in a separate bowl, and little by little while stirring, start adding water (half a cup) until the mixture is liquid enough. 

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

6- Spread the toasted bread in the glass bowl. 

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

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

9- Add Mint and Cumin to taste on top of the Vegan Labneh. 

10- In a pan, add a bit of olive oil and fry the pine nuts for less than a minute, and add the pine nuts and olive oil on top of the Hummus Fatteh.

 11– Prepare the Fatteh right before serving so the toasted bread stays crunchy at the time of serving!

You can also add garlic to the Vegan Labneh, not just to the chickpeas.

You can also fry Almonds and/or cashews with or instead of the pine nuts to put on top of the fatteh.

You might also want to try mixing the Vegan Labneh with Tahini for a change of taste.