Fatteh with Pita Chips, Hummus, and Yogurt Sauce Recipe

Oh, let me tell you about this Fatteh with Pita Chips, Hummus, and Yogurt Sauce recipe — it’s one of those dishes that feel like a warm hug on a plate. The crunch of crispy pita chips layered with creamy hummus and tangy yogurt sauce creates the kind of flavor and texture combo that just hits the spot every time. Whether I’m craving a quick lunch or want to impress friends at a casual dinner, this recipe always comes through.

What makes this Fatteh really special is how easy it is to pull together with simple ingredients you might already have in your pantry. The yogurt sauce, infused with garlic and tahini, adds this silky tang that perfectly balances the chickpeas and pita crunch. You’re going to love how this recipe brings together everyday flavors into something vibrant and fresh — trust me, once you try this Fatteh with Pita Chips, Hummus, and Yogurt Sauce recipe, it’ll become a go-to favorite.

Ingredients You’ll Need

Getting the ingredients right really makes a difference here — I always try to use the freshest herbs and good quality olive oil to lift the dish. Each element from the pita chips to the yogurt sauce plays a crucial role in nailing that perfect balance of flavor and texture.

• Hummus: Use store-bought or homemade, whichever you prefer. Creamy and rich hummus forms the base of this recipe.
• Chickpeas: Cooked chickpeas bring heartiness and a subtle earthiness. I often use canned for convenience but give them a rinse to remove any tinny taste.
• Cumin: Just a pinch adds that warm, aromatic note that ties the chickpeas and yogurt sauce together.
• Pita breads: This is the star for your chips — I prefer slightly stale pita because it crisps up beautifully.
• Extra virgin olive oil: Drizzle this on pita before baking for golden, flavorful chips.
• Salt: Enhances all the flavors, so don’t skip it!
• Yogurt (unsweetened, plain or Greek-style): Provides tanginess and creaminess in the sauce. I’ve made it with both dairy and non-dairy yogurts depending on who’s eating.
• Tahini: Adds nuttiness and richness to the yogurt sauce.
• Lemon juice: Brightens up the sauce with fresh citrus notes.
• Garlic: Fresh garlic clove crushed into the sauce gives it a punch.
• Black pepper: Adds a gentle kick — freshly cracked is best.
• Pine nuts: Toast these for a buttery crunch topping.
• Pomegranate seeds: These pop with juicy sweetness and color — I never skip them!
• Fresh mint leaves: Chopped finely, they bring cool, herbal freshness.
• Flat-leaf parsley: Another fresh green that adds brightness and color.
• Sumac or paprika: Just a pinch for a pop of smoky or tangy flavor at the end.

Variations

I always encourage you to make this Fatteh with Pita Chips, Hummus, and Yogurt Sauce recipe your own. I often switch up herbs or add different toppings based on what I have on hand — it’s one of those flexible dishes where small tweaks really shine.

• Spicy Kick: I’ve tried adding a drizzle of harissa or a sprinkle of chili flakes for a bit of heat. It adds a lovely warm spice without overpowering the other flavors.
• Vegan-Friendly: Using non-dairy yogurt keeps it fully plant-based. I like coconut or almond-based yogurts—they blend beautifully with tahini.
• Grain Base: Sometimes I add a layer of cooked quinoa or bulgur for extra texture and bulk, making the dish more of a meal.
• Extra Protein: Tossing in grilled chicken or roasted eggplant chunks can turn this into an even heartier dinner option.
• Seasonal Herbs: I swap parsley for cilantro or dill depending on the season — it keeps things fresh and interesting.

How to Make Fatteh with Pita Chips, Hummus, and Yogurt Sauce Recipe

Step 1: Prepare the Pita Chips

Start by preheating your oven to 375°F (190°C). Cut the pita breads into bite-sized triangles — I like mine small enough to scoop but big enough to hold the toppings. Toss them with extra virgin olive oil and a generous pinch of salt, then spread them on a baking sheet in a single layer. Bake for about 10–12 minutes, keeping an eye on them so they turn golden and crispy but don’t burn. This step is key because crunchy pita chips are the backbone of the dish—you want that perfect crisp texture.

Step 2: Make the Yogurt Sauce

While the pita chips are crisping up, mix the yogurt, tahini, lemon juice, garlic, cumin, salt, black pepper, and water to thin the sauce. Don’t add all the water at once — start with 2 tablespoons, then add more until you get a smooth, pourable consistency similar to a creamy dressing. I like to use a whisk or even a fork to get the tahini fully incorporated with the other ingredients. The garlic should be finely minced to blend well without overpowering the sauce.

Step 3: Warm and Season Chickpeas

In a small pan, gently warm your cooked chickpeas with a sprinkle of cumin and a pinch of salt. This step helps bring out their flavor and warms them through so they’re cozy when layered into the Fatteh. You want them soft but not mushy — just the right texture to complement the pita chips.

Step 4: Assemble Your Fatteh

Now for the fun part: layering! Start with a base of crispy pita chips on your serving plate or bowl. Spoon over a good amount of hummus, then scatter the warm chickpeas evenly. Drizzle generously with the yogurt sauce, letting it pool around and over the layers. Finish with your garnishes: toasted pine nuts, fresh herbs, pomegranate seeds, and a pinch of sumac or paprika for that pop of color and subtle zing.

How to Serve Fatteh with Pita Chips, Hummus, and Yogurt Sauce Recipe

Garnishes

I’m a big fan of topping this Fatteh with tons of garnishes — the crunchy pine nuts and jewel-like pomegranate seeds add so much texture and brightness. Fresh chopped mint and parsley bring a herbal lift that balances the creamy and rich elements beautifully. A final sprinkle of sumac or smoky paprika gives it that authentic Middle Eastern flair I just can’t resist.

Side Dishes

This dish can stand alone but pairs wonderfully with a fresh salad like tabbouleh or a simple cucumber and tomato salad. Sometimes, I serve it alongside grilled meats or roasted vegetables for a wholesome Mediterranean-inspired meal. Light, fresh sides make the perfect companion to the richness of the Fatteh with Pita Chips, Hummus, and Yogurt Sauce recipe.

Creative Ways to Present

For parties, I like to serve this Fatteh layered in individual glass jars or small bowls so everyone can enjoy their own portion without fuss. It also makes such a beautiful and colorful appetizer spread when presented in a shallow dish with garnishes arranged on top like edible confetti. Trust me, the presentation can be simple yet festive — great for impressing guests without extra work.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (and I often do!), store the components separately if possible — keep pita chips in an airtight container to maintain their crunch, and the yogurt sauce and chickpeas in the fridge in sealed containers. When kept that way, the flavors stay fresh and the textures don’t turn soggy.

Freezing

I don’t usually freeze the assembled Fatteh because the fresh garnishes and pita chips can lose their texture. However, cooked chickpeas and hummus freeze really well if you want to prep those parts ahead and thaw on busy days.

Reheating

To reheat leftovers, warm the chickpeas gently on the stove or microwave, but avoid reheating the yogurt sauce. Once warm, assemble with fresh pita chips and sauce for the best experience. This way, you get the same fresh, vibrant flavors without the sogginess that reheating can cause.

FAQs

Final Thoughts

This Fatteh with Pita Chips, Hummus, and Yogurt Sauce recipe feels like a little celebration every time I make it. The layers of creamy, crunchy, and tangy elements come together to create something comforting yet refreshing. I can’t recommend it enough — it’s easy, vibrant, and perfect for sharing or savoring solo. Give it a try next time you want a dish that’s simple but special, and I promise you’ll keep coming back to it just like I do.

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