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Fatteh Hummus with Crispy Pita, Chickpeas & Yogurt
Ash Tyrrell

Fatteh Hummus with Crispy Pita, Chickpeas & Yogurt

I recently made this Fatteh Hummus with Crispy Pita, Chickpeas & Yogurt recipe, and it instantly became one of my favorite comfort meals. The combination of crunchy pita chips, creamy yogurt sauce, and tender chickpeas creates an incredible mix of textures in every bite.
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Total Time 25 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 2 large pita breads cut into bite-sized squares – Day-old pita works especially well because it crisps up beautifully.
  • 2 tablespoons olive oil – Helps the pita become golden and crunchy.
  • ½ teaspoon salt – Enhances the flavor of the toasted bread.
  • 1½ cups cooked chickpeas or one 15-ounce can – Soft chickpeas absorb flavors better and create a creamy texture.
  • ¼ cup chickpea broth or aquafaba – Adds moisture and extra flavor.
  • 1 garlic clove minced – Gives the chickpeas a savory depth.
  • ½ teaspoon ground cumin – Adds warmth and traditional Middle Eastern flavor.
  • ½ teaspoon salt – Balances the seasonings.
  • 1½ cups plain whole-milk yogurt – Provides a rich and creamy base.
  • 2 tablespoons tahini – Adds a nutty authentic flavor.
  • 2 tablespoons fresh lemon juice – Brightens the entire dish.
  • 1 garlic clove finely grated – Creates a bold, aromatic taste.
  • 1 teaspoon salt – Enhances all the flavors.
  • 2 tablespoons ghee or clarified butter – Gives the topping a rich buttery flavor.
  • 3 tablespoons pine nuts – Toast beautifully and add crunch.
  • 1 tablespoon chopped parsley – Adds freshness and color.
  • ½ teaspoon Aleppo pepper or paprika – Provides gentle heat and visual appeal

Method
 

  1. Preheat your oven to 375°F (190°C). Cut the pita bread into small pieces and toss them with olive oil and salt. Spread them on a baking sheet in a single layer.
  2. Bake for about 8 to 10 minutes until they become crisp and golden brown. Allow them to cool slightly so they stay crunchy when assembled.
  3. Place the yogurt in a mixing bowl and whisk until smooth. Add tahini, lemon juice, garlic, and salt, then whisk again until creamy and fully combined.
  4. Taste the sauce and adjust the seasoning if necessary. The sauce should be tangy, garlicky, and slightly nutty.
  5. Add the chickpeas, aquafaba, garlic, cumin, and salt to a saucepan. Warm them over medium heat for about 5 minutes until heated through.
  6. The chickpeas should be soft and flavorful. Keeping a little broth helps prevent the dish from becoming dry.
  7. Heat the ghee in a small frying pan over medium heat. Add the pine nuts and stir frequently until they become golden brown.
  8. Watch them carefully because they can burn quickly. Remove from the heat as soon as they turn golden.
  9. Arrange the crispy pita chips in a shallow serving bowl or platter. Spoon the warm chickpeas and a little of their broth over the pita layer.
  10. Pour the yogurt sauce evenly over the chickpeas. Make sure every section gets a generous amount of sauce.
  11. Drizzle the toasted pine nuts and warm ghee over the top. Sprinkle with parsley and Aleppo pepper for color and flavor.
  12. Serve immediately while the pita still has some crunch. This contrast between creamy and crispy textures is what makes fatteh special.

Notes

  • I always use whole-milk yogurt because it creates a richer and creamier sauce.
  • I prefer baking the pita instead of frying because it stays crisp without becoming greasy.
  • I let the yogurt come close to room temperature before serving for a smoother texture.
  • I toast the nuts at the very last minute to keep them crunchy and fragrant.
  • I sometimes add a handful of pomegranate seeds for a fresh burst of sweetness.
  • I make extra pita chips because they disappear quickly around my table.