Fatteh with Pita Chips, Hummus, and Yogurt Sauce Recipe
Fatteh is a flavorful Middle Eastern dish combining crispy pita chips layered with creamy hummus, tender chickpeas spiced with cumin, and a tangy yogurt sauce made with tahini, garlic, and fresh lemon juice. This vibrant dish is garnished with toasted pine nuts, pomegranate seeds, fresh herbs, and a pinch of sumac or paprika for an added burst of color and flavor, making it a perfect appetizer or light meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 1 cup hummus
- 1 cup cooked chickpeas
- ½ teaspoon cumin
Pita Chips
- 2 pita breads
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
Yogurt Sauce
- ⅔ cup unsweetened non-dairy plain or Greek-style yogurt
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 small clove garlic, minced
- ½ teaspoon cumin
- ½ teaspoon salt
- 2 twists black pepper
- 4 to 6 tablespoons water
Garnish
- 2 tablespoons toasted pine nuts
- 4 tablespoons pomegranate seeds
- 1 handful chopped mint leaves
- 1 handful chopped flat-leaf parsley
- 1 pinch sumac or paprika
Instructions
- Prepare Pita Chips: Preheat the oven to 375°F (190°C). Cut the pita breads into bite-sized pieces. Toss the pita pieces with olive oil and salt until evenly coated, then spread them in a single layer on a baking sheet. Bake for 10-15 minutes or until crisp and golden, stirring halfway through to ensure even baking.
- Season Chickpeas: In a bowl, mix the cooked chickpeas with ½ teaspoon cumin and set aside to let the flavors meld.
- Make Yogurt Sauce: In a mixing bowl, combine the yogurt, tahini, lemon juice, minced garlic, ½ teaspoon cumin, salt, and black pepper. Gradually add 4 to 6 tablespoons of water while whisking until the sauce reaches a smooth, pourable consistency.
- Assemble the Fatteh: In serving bowls, start by layering the crispy pita chips, then add the hummus, and spoon over the seasoned chickpeas. Drizzle generously with the yogurt sauce.
- Garnish and Serve: Sprinkle toasted pine nuts, pomegranate seeds, chopped mint, parsley, and a pinch of sumac or paprika on top for freshness, crunch, and a pop of color. Serve immediately to maintain the crisp texture of the pita chips.
Notes
- You can substitute regular yogurt for the non-dairy yogurt if preferred.
- For extra flavor, toast the garlic lightly before adding it to the yogurt sauce.
- Pita chips can also be toasted in a skillet over medium heat if you prefer stovetop cooking.
- Adjust water in the yogurt sauce to get desired consistency; thicker sauce will be more rich and creamy, thinner sauce coats better.
- Sumac adds a tangy flavor; if unavailable, use paprika for a smoky alternative.