Fatteh (Pita, hummus, and yogurt)

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.