Fatteh is a delightful Middle Eastern dish that combines crispy pita bread, creamy hummus, and velvety yogurt in a beautiful medley of textures and flavors. This recipe takes about 30 minutes to prepare and brings together the earthy taste of chickpeas and the freshness of herbs, making it a satisfying meal or appetizer.
Perfect for gatherings or cozy family dinners, Fatteh is versatile enough for a quick weeknight meal or a special occasion. You can prepare components like the yogurt sauce in advance, allowing for easy assembly when you’re ready to serve.
Why You’ll Love This Recipe
- Enjoy a satisfying combination of creamy, crunchy, and fresh flavors.
- It’s a quick dish, ready in just 30 minutes.
- You can customize it easily with your favorite toppings.
- Perfect for serving a group or meal prepping for the week.
What You’ll Need
Here’s everything you need to create this delicious dish:
For the Chickpeas
- 1 cup chickpeas, cooked
- ½ tsp cumin
For the Pita Chips
- 2 pita breads, cut into triangles
- 2 tbsp extra virgin olive oil
- ½ tsp salt
For the Yogurt Sauce
- ⅔ cup yogurt, unsweetened non-dairy, plain, or Greek-style
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 small clove garlic, grated
- ½ tsp cumin
- ½ tsp salt
- 2 twists black pepper
- 4 to 6 tbsp water
For Topping
- 2 tbsp pine nuts, toasted
- 4 tbsp pomegranate seeds
- 1 handful mint leaves, chopped
- 1 handful flat-leaf parsley, chopped
- 1 pinch sumac or paprika
- Extra virgin olive oil for drizzling
Note: Use Greek yogurt for a creamier texture.
Substitutions & Swaps
- Use canned chickpeas to save time.
- Swap tahini for sunflower seed butter.
- Replace lemon juice with vinegar for acidity.
- Opt for store-bought hummus if in a hurry.
How to Make It
Follow these straightforward steps to prepare Fatteh:
Boil the Chickpeas
Drain and rinse chickpeas, then boil them for 15 minutes in a small pot with water and ½ teaspoon cumin. Drain and set aside.
Prepare Pita Chips
Cut pita bread into triangles and place them on a baking tray. Drizzle with 2 tablespoons extra virgin olive oil and sprinkle with ½ teaspoon salt.
Arrange in a single layer and bake in a preheated oven at 350°F (180°C) for 5 to 10 minutes, or until golden brown and crispy.
Make the Yogurt Sauce
In a medium bowl, combine ⅔ cup yogurt, 3 tablespoons tahini, 2 tablespoons lemon juice, grated garlic, ½ teaspoon cumin, ½ teaspoon salt, and 2 twists black pepper. Gradually stir in 4 to 6 tablespoons water until the sauce is pourable. Adjust seasoning as needed.
Assemble the Dish
Spread 1 cup hummus on a large serving platter and drizzle with extra virgin olive oil. Top with crispy pita chips and add the drained chickpeas. Pour a generous amount of the yogurt sauce over the top.
Garnish
Finish with 2 tablespoons toasted pine nuts, 4 tablespoons pomegranate seeds, chopped mint leaves, chopped parsley, a pinch of sumac or paprika, and a final drizzle of extra virgin olive oil.
How to Store It
Fridge: Store in an airtight container for up to 2 days.
Freezer: No, pita chips won’t retain their texture.
Reheat: Warm in the oven at 350°F (180°C) for 5 minutes.
Tips for Best Results
- Ensure the pita chips are fully crispy to avoid sogginess.
- Use fresh herbs for an aromatic punch.
- Taste the yogurt sauce to adjust the acidity level before serving.
Serving Suggestions
- Serve as part of a mezze platter.
- Pair it with grilled meats for a hearty meal.
- Enjoy it with a fresh salad on the side.
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