Fatteh with Pita Chips, Hummus, and Yogurt Sauce Recipe
Fatteh is a flavorful Middle Eastern dish combining crispy pita chips, creamy hummus, cooked chickpeas, and a zesty yogurt-tahini sauce, garnished with pine nuts, pomegranate seeds, fresh herbs, and a hint of sumac or paprika for a perfect balance of textures and flavors.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
Scale
Hummus and Chickpeas
- 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 pita breads into small bite-sized pieces. Toss them in a bowl with extra virgin olive oil and salt until evenly coated. Spread the pieces on a baking sheet and bake for 10-12 minutes or until crispy and golden brown. Remove and set aside to cool.
- Mix Chickpeas and Hummus: In a bowl, combine the cooked chickpeas with hummus and ½ teaspoon cumin. Mix gently to coat the chickpeas evenly without mashing them.
- Make Yogurt Sauce: In a separate bowl, whisk together the yogurt, tahini, lemon juice, minced garlic, cumin, salt, and black pepper. Add water gradually to reach a smooth, pourable consistency. Adjust seasoning to taste.
- Assemble the Fatteh: In a serving dish, layer the pita chips first, followed by the hummus and chickpea mixture. Drizzle generously with the prepared yogurt-tahini sauce over the top.
- Add Garnishes: Sprinkle toasted pine nuts, pomegranate seeds, chopped mint, and parsley evenly over the dish. Finish with a pinch of sumac or paprika for a slight tang and color contrast.
- Serve: Serve immediately to maintain the contrast between the crunchy pita chips and creamy layers. Enjoy as a savory appetizer or light meal.
Notes
- You can substitute the non-dairy yogurt with Greek yogurt if preferred.
- For extra flavor, toast whole spices like cumin seeds before grinding them fresh.
- Adjust lemon juice and garlic in the yogurt sauce to your taste preference.
- To make this recipe vegan and gluten-free, ensure pita bread is gluten-free or substitute with gluten-free crackers.
- Garnish variations include adding chopped tomatoes or cucumber for freshness.
Keywords: Fatteh, Middle Eastern recipe, pita chips, hummus, yogurt sauce, chickpeas, tahini, healthy appetizer, vegan recipe