Name: Fatteh with Pita Chips, Hummus, and Yogurt Sauce Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Middle Eastern
Ingredients: 1 cup hummus; 1 cup cooked chickpeas; ½ teaspoon cumin; 2 pita breads; 2 tablespoons extra virgin olive oil; ½ teaspoon salt; 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; 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

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If you’ve never tried Fatteh with Pita Chips, Hummus, and Yogurt Sauce Recipe, you’re in for such a treat! It’s this wonderfully layered dish that comes alive with crispy pita chips, creamy hummus, and a tangy, herb-packed yogurt sauce. Every bite feels like a little celebration in your mouth — warm, tangy, crunchy, and silky all at once. I love making this when I want something that’s quick to pull together but feels impressive, especially when I have friends over or need a vibrant midweek dinner.

What makes this Fatteh with Pita Chips, Hummus, and Yogurt Sauce Recipe really special is its versatility and ease. It’s healthy yet indulgent, and the fresh garnishes add those final bursts of flavor you’ll keep craving. Plus, I find it’s such a fantastic way to use up leftover pita or chickpeas, transforming simple pantry staples into something joyful and totally satisfying.

Ingredients You’ll Need

Each ingredient here brings its own magic to this dish, creating a balance of creamy, crunchy, and fresh notes that are just irresistible. When grocery shopping, pick good-quality olive oil and fresh herbs for the best flavor, and don’t be shy about trying a tangier yogurt to punch up the sauce.

Hummus: Use your favorite store-bought or homemade hummus; it’s the creamy heart of the dish.
Chickpeas (cooked): Canned works fine – just rinse well to reduce saltiness.
Cumin: Adds warmth and earthiness; freshly ground if you can.
Pita breads: Day-old pita is perfect to turn into chips that get satisfyingly crunchy.
Extra virgin olive oil: Helps crisp up the pita chips beautifully and adds richness.
Salt: For seasoning the chips and yogurt sauce thoughtfully.
Yogurt (unsweetened, plain, or Greek-style): The base of the cool, tangy sauce; Greek yogurt makes it creamier.
Tahini: Gives the yogurt sauce a nutty depth.
Lemon juice: Brightens the sauce with fresh acidity.
Garlic: Just a small clove – it packs a punch but doesn’t overpower.
Black pepper: Freshly cracked for a bit of bite in the yogurt sauce.
Pine nuts: Toasted, for that toasty crunch and warmth.
Pomegranate seeds: Sweet and tart bursts that pop in every bite.
Mint leaves: Chopped fresh for cooling herbal notes.
Flat-leaf parsley: Adds fresh, bright color and flavor.
Sumac or paprika: Just a pinch to sprinkle over top for color and subtle tang or smokiness.

Variations

I love how flexible this Fatteh with Pita Chips, Hummus, and Yogurt Sauce Recipe is. You can tweak it depending on what you have on hand or what flavors you’re craving. Here are some ideas from my kitchen experiments that you might enjoy too.

Use sweet potatoes instead of pita chips: I tried roasting cubed sweet potatoes for a softer, sweet contrast, and it was a lovely twist.
Make it vegan: Swap yogurt for a dairy-free coconut or almond yogurt alternative; it still tastes amazing and creamy.
Spice it up: Add a pinch of chili flakes or cayenne to the yogurt sauce for a subtle kick I adore on chilly nights.
Add grilled eggplant or zucchini: For an extra veggie boost and smoky flavor that pairs wonderfully with the yogurt and hummus.

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

Step 1: Make Crispy Pita Chips

Start by preheating your oven to 375°F (190°C). Tear or cut the pita breads into bite-sized triangles. Toss them with the extra virgin olive oil and salt right in a bowl—this helps them crisp evenly and gives that perfect savory edge. Spread them out on a baking sheet in a single layer and bake for about 10-12 minutes, flipping halfway through, until golden and just crisp. Keep a close eye so they don’t burn—those chips are the crunchy base that elevates the whole dish.

Step 2: Prepare the Yogurt Sauce

While the pita chips bake, whisk together the yogurt, tahini, lemon juice, minced garlic, cumin, salt, and black pepper in a bowl. The texture should be creamy but slightly loose; add 4 to 6 tablespoons of water little by little to get that perfect pourable consistency. The sauce is bright, tangy, and nutty all at once — the kind of flavor combo that makes you want to keep spooning it onto everything.

Step 3: Warm the Chickpeas

In a small pan, warm your cooked chickpeas with a pinch of cumin for about 3-4 minutes just to heat through and infuse flavor. Warm chickpeas feel cozier here and balance the cold yogurt sauce beautifully.

Step 4: Assemble Your Fatteh

Now the fun part! Start with a layer of pita chips in a shallow dish or bowl, spoon on some warmed chickpeas, then add generous dollops of hummus. Drizzle over that luscious yogurt sauce and sprinkle with toasted pine nuts, pomegranate seeds, chopped mint, parsley, and a dusting of sumac or paprika. Each layer offers a new texture and flavor burst — it’s like a mini party in your bowl.

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

A round white plate holds a dish with four layers. The bottom layer is a smooth beige hummus spread evenly across the plate's surface, with a drizzle of golden olive oil on top. The second layer consists of whole light brown chickpeas and crispy golden brown pita chips scattered over the hummus. The third layer is a creamy white sauce spread thickly over the pita chips, sprinkled with small toasted pine nuts, green chopped herbs, and bright red pomegranate seeds. The plate sits on a white marbled surface, surrounded by lemon halves, a silver spoon, loose chickpeas, and fresh green parsley. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always pile on fresh pomegranate seeds and toasted pine nuts—they add that lovely sweet crunch and buttery warmth that make this dish feel extra special. I also love a sprinkle of fresh mint and parsley because they brighten everything up and add a fresh herbal note. Don’t skip the sumac or paprika on top; it gives a wonderful visual pop and just a touch of tang or smokiness depending on which you choose.

Side Dishes

This Fatteh with Pita Chips, Hummus, and Yogurt Sauce Recipe is a meal on its own, but I like pairing it with a crisp cucumber and tomato salad dressed lightly with lemon and olive oil. Another great partner is grilled vegetables or a simple tabbouleh—anything fresh and light works beautifully to balance the richness.

Creative Ways to Present

For special occasions, I sometimes serve this in individual glass cups or small bowls so everyone has their own layered portion—looks so pretty and lets guests dig in right away. Another idea I love is to use colorful bowls and scatter extra herbs and pomegranate on top just before serving for a festive touch. It’s super adaptable and always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which can happen if you’re generous with your servings!), keep the pita chips separate in an airtight container to prevent sogginess. Store the chickpeas, hummus, and yogurt sauce in the fridge each in their own containers. When ready to eat, just reassemble the layers for the best texture.

Freezing

I don’t recommend freezing the full assembled dish because the pita chips will lose their crispness and the yogurt sauce may separate. However, you can freeze the cooked chickpeas and hummus separately with good results. Thaw overnight in the fridge before use.

Reheating

Gently reheat the chickpeas on the stove or in the microwave—just warm enough, not boiling. The pita chips should be crisp and dry before assembling for serving. The yogurt sauce is best enjoyed cold, so give it a quick stir but no reheating.

FAQs

Can I make Fatteh with Pita Chips, Hummus, and Yogurt Sauce Recipe ahead of time?

Absolutely! Just keep the pita chips separate in an airtight container and store the chickpeas, hummus, and yogurt sauce in the fridge. Assemble right before serving to keep everything fresh and crispy.
What if I don’t have tahini for the yogurt sauce?

If you’re out of tahini, you can use a small amount of nut butter like cashew or almond, or even skip it altogether. The sauce will be less nutty but still tangy and delicious with the yogurt and lemon juice.
Can this recipe be made vegan?

Yes! Swap the yogurt for a dairy-free plant-based yogurt like coconut or almond and use vegan-friendly hummus. The pita chips and garnishes are naturally vegan, making it an easy adaptation.
What’s the best way to toast pine nuts without burning?

Toast pine nuts in a dry skillet over medium-low heat, stirring often and watching closely. They’ll turn golden in just a couple of minutes. Remove from heat immediately when you see a light golden color—they burn very fast!
Can I substitute pita chips with something else?

Definitely! Some folks use toasted flatbread strips, crispy lavash, or even roasted veggie chips like sweet potato or zucchini for a different texture and flavor. Feel free to experiment based on what you like or have on hand.

Final Thoughts

This Fatteh with Pita Chips, Hummus, and Yogurt Sauce Recipe holds a special place in my kitchen because it’s just so comforting and colorful at the same time. It offers a simple way to enjoy Middle Eastern flavors without fuss, and I love how easy it is to make it your own. I hope you give it a try soon — I promise it’s the kind of dish that will make you smile every time you eat it!