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–+ servings
Fatteh hummus with hand and red nails

Fatteh (Pita, hummus, and yogurt)

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 - 6 people
Author: Nico Pallotta

  • 1 cup (246 g) hummus
  • 1 cup (180 grams) chickpeas cooked
  • ½ teaspoon cumin

PITA CHIPS

  • 2 pita breads
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon salt

YOGURT SAUCE

  • ⅔ cup (160 grams) yogurt unsweetened non-dairy, plain, or Greek-style
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 small clove garlic
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • 2 twists black pepper
  • 4 to 6 tablespoons water

GARNISH

  • 2 tablespoons pine nuts toasted
  • 4 tablespoons pomegranate seeds
  • 1 handful mint leaves chopped
  • 1 handful flat-leaf parsley chopped
  • 1 pinch sumac or paprika

  • Drain and rinse 1 cup chickpeas and boil them for 15 minutes in a small pot with water and ½ teaspoon cumin. Drain them and set them aside.
    boiling chickpeas in a pot
  • Cut 2 pita breads into triangles, add to a baking tray, and toss with 2 tablespoons extra virgin olive oil and ½ teaspoon salt.
    Arrange on a single layer and bake in a preheated oven at 350°F or 180°C for 5 to 10 minutes or until golden brown and crispy.
    roasted pita chips
  • To a medium bowl, add ⅔ cup yogurt, 3 tablespoons tahini, 2 tablespoons lemon juice, 1 small clove garlic (grated), ½ teaspoon cumin, ½ teaspoon salt, 2 twists black pepper, and 4 to 6 tablespoons water.
    yogurt tahini dressing before mixing
  • Stir until well combined, then add more water until the yogurt sauce becomes pourable. Taste and adjust for salt and lemon juice.
    yogurt tahini dressing with a whisk
  • Spread 1 cup hummus on a large serving platter and drizzle with extra virgin olive oil.
    hummus on a plate
  • Top with crispy pita chips.
    hummus with crispy pita chips
  • Add drained chickpeas that you boiled with cumin.
    hummus loaded with pita chips and chickpeas
  • Pour a generous amount of the yogurt sauce on top.
    Garnish with 2 tablespoons pine nuts, 4 tablespoons pomegranate seeds, chopped mint leaves and parsley, 1 pinch sumac or paprika, and a final drizzle of extra virgin olive oil.
    Fatteh with yogurt, chickpeas and herbs
Nutrition information is an estimate for one large portion of Fatteh out of four portions, serve for a light lunch and made with non-dairy yogurt.
STORAGE
Make ahead: build the dish at the last minute so that the pita chips stay crisp and don't get soggy. Aside from that, you can prepare most of the components of fatteh up to 2 days in advance, including the hummus, yogurt sauce, chickpeas, and garnishes.
Storage: store leftovers in an airtight container in the fridge for up to 2 days. The pita chips will get soggy, so you might want to discard them before storing the leftovers.
Freezer: this recipe is not suitable for freezing.
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