Fatteh with Pita Chips, Hummus, and Yogurt Sauce Recipe
If you’ve never tried Fatteh with Pita Chips, Hummus, and Yogurt Sauce Recipe before, let me tell you, it’s a delightful mix of textures and flavors that feel like a warm hug in a bowl. The crispy pita chips pair beautifully with smooth hummus and a tangy, garlicky yogurt sauce that brings everything together. Whenever I’m craving something comforting but fresh, this recipe feels like the perfect balance — it’s simple enough for a weeknight dinner but impressive enough for guests.
What I love about this Fatteh recipe is how versatile it is. You can play with the garnishes and spices, but the combination of creamy, crunchy, and herby is what makes it really stand out. Whether you’re new to Middle Eastern flavors or a seasoned fan, this Fatteh with Pita Chips, Hummus, and Yogurt Sauce Recipe has that satisfying mix that’ll keep you coming back.
Ingredients You’ll Need
Gathering your ingredients is pretty straightforward here — each one brings something special to the table, from the hearty chickpeas and creamy hummus to the fresh herbs and zesty lemon juice. Look for good-quality olive oil and fresh pita bread if you can; it really makes a difference.
- Hummus: Using a smooth, creamy hummus is ideal here. You can buy pre-made or make your own for extra freshness.
- Cooked Chickpeas: If using canned, rinse well to cut any metallic flavors. They add that satisfying bite to the dish.
- Cumin: Adds warmth and a subtle earthiness — don’t skip it!
- Pita Breads: Fresh pita will give you crisp, flavorful chips when toasted.
- Extra Virgin Olive Oil: Go for a robust flavor; it elevates the pita chips nicely.
- Salt: Simple seasoning to balance the flavors throughout the recipe.
- Yogurt (unsweetened, non-dairy, plain, or Greek-style): Greek-style makes a thicker sauce, but any plain yogurt works.
- Tahini: Adds a subtle nuttiness to the yogurt sauce.
- Lemon Juice: Gives the yogurt sauce a zesty brightness.
- Garlic: A single clove really amps up the flavor without overpowering.
- Black Pepper: Freshly ground for the best kick.
- Pine Nuts, Toasted: I love how these add crunch and a buttery flavor.
- Pomegranate Seeds: These little bursts of sweet and tart really brighten the dish visually and taste-wise.
- Fresh Mint and Flat-Leaf Parsley: Essential herbs that add freshness and color.
- Sumac or Paprika: A pinch sprinkled on top adds a lovely tang or smoky touch.
Variations
One of the best things about this Fatteh with Pita Chips, Hummus, and Yogurt Sauce Recipe is how easy it is to make your own. I like to switch up the herbs and sometimes add a bit of zataar for an extra Middle Eastern twist. Feel free to experiment and make it your own!
- Vegan Variation: Use non-dairy yogurt and skip the pine nuts if you prefer, or try toasted almonds instead. I’ve done this often and it’s just as comforting.
- Spicy Kick: Add a pinch of cayenne pepper or drizzle some hot sauce on top if you’re a heat lover like me.
- Seasonal Garnishes: Swap pomegranate seeds for diced cucumbers or tomatoes during off-season for a fresher crunch.
- Protein Boost: Top with grilled chicken or crispy chickpeas for a heartier meal.
How to Make Fatteh with Pita Chips, Hummus, and Yogurt Sauce Recipe
Step 1: Prepare Your Pita Chips to Perfection
Start by tearing the pita breads into bite-sized pieces, then toss them with extra virgin olive oil and salt. Spread the pieces out on a baking sheet and bake at 375°F (190°C) for about 10-12 minutes, flipping halfway through. You want them crisp and golden but not burnt. I find keeping an eye after 8 minutes is helpful because oven temps vary. This step adds that essential crunch that balances the creamy elements.
Step 2: Mix the Yogurt Sauce
While the pita chips toast, whisk together the yogurt, tahini, lemon juice, minced garlic, cumin, salt, and black pepper. Add water one tablespoon at a time until you reach a smooth, creamy consistency that’s pourable but not runny. I always taste and adjust lemon and salt here, so don’t hesitate to tweak it to your liking. This tangy sauce is the heart of the dish and lifts all the flavors.
Step 3: Combine Chickpeas and Seasonings
Next, heat the cooked chickpeas gently with cumin and a pinch of salt. This step warms them through and makes them more aromatic. If you want, you can sauté them in a tiny splash of olive oil for extra richness. Warm chickpeas serve as the hearty base in the recipe, providing substance along with texture.
Step 4: Assemble Your Fatteh
In a shallow bowl or individual plates, layer the warm pita chips first, then spoon over the warm chickpeas. Dollop generous spoonfuls of hummus across and drizzle with the yogurt sauce. This layering is what makes Fatteh so satisfying—the contrast in temperatures and textures makes each bite exciting.
How to Serve Fatteh with Pita Chips, Hummus, and Yogurt Sauce Recipe
Garnishes
I love finishing off my Fatteh with toasted pine nuts for a buttery crunch, plus bright pomegranate seeds that add color and a pop of sweet tartness. Fresh mint and parsley chopped fine bring that herbal freshness we all crave. And finally, sprinkling some sumac or smoked paprika right before serving adds a beautiful pop of color and a subtle tang or smokiness that pulls it all together.
Side Dishes
This Fatteh with Pita Chips, Hummus, and Yogurt Sauce Recipe pairs wonderfully with a simple Middle Eastern salad — like cucumber and tomato with lemon dressing — or some grilled vegetables. I’ve also served it alongside spiced lamb koftas or falafel to make a full feast that everyone loves.
Creative Ways to Present
If I’m making Fatteh for a party or a cozy brunch, I like serving it in clear glass bowls so you can see all those beautiful layers. Adding a sprinkle of fresh herbs last-minute makes the presentation pop. You could also set up a DIY Fatteh bar for guests with separate bowls of pita chips, hummus, yogurt sauce, and garnishes so everyone assembles their own.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store components separately when possible. Keep pita chips in an airtight container at room temperature to maintain crunch, while the chickpeas, yogurt sauce, and hummus go in the fridge. Combining everything too early can make the chips soggy, which I’ve learned the hard way!
Freezing
I don’t recommend freezing the assembled Fatteh because the texture of pita chips and yogurt sauce changes. However, you can freeze cooked chickpeas and homemade hummus separately, thawing them before your next Fatteh session.
Reheating
Reheat chickpeas gently in a pan or microwave until warm but not hot, which keeps them tender and flavorful. For pita chips, a quick toast in the oven for a few minutes crisps them back up nicely if they lost crunch. I usually give the yogurt sauce a good stir and serve it chilled or room temperature for the best flavor.
FAQs
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Can I make the Fatteh with Pita Chips, Hummus, and Yogurt Sauce Recipe gluten-free?
Absolutely! Swap out traditional pita bread for gluten-free pita or crispbread alternatives that toast up well. Just make sure your hummus and other ingredients don’t contain gluten additives.
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Is it possible to use store-bought hummus and yogurt sauce in this recipe?
Yes! Store-bought versions work perfectly if you’re pressed for time. I often use high-quality store-bought hummus and jazz up the yogurt sauce with extra garlic and lemon juice to keep it fresh and vibrant.
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How long does this Fatteh dish keep once assembled?
I recommend eating it fresh for the best texture, but if you have leftovers, enjoy them within a day and store components separately to avoid soggy pita chips.
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What can I substitute if I don’t have tahini for the yogurt sauce?
If tahini isn’t available, you can use a smooth nut butter like cashew or almond with a splash of lemon juice; it changes the flavor slightly but still adds creaminess.
Final Thoughts
This Fatteh with Pita Chips, Hummus, and Yogurt Sauce Recipe has found a special place in my kitchen rotation because it feels both indulgent and healthy, plus it comes together with ease. It’s a dish that invites sharing and customization, which I think makes it even more joyful to eat. Give it a try the next time you want a meal that’s full of flavor, textures, and a little Middle Eastern magic — just like I do!
Print
Fatteh with Pita Chips, Hummus, and Yogurt Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Fatteh is a vibrant Middle Eastern dish featuring layers of crispy pita chips, creamy hummus, tender chickpeas, and a tangy yogurt-tahini sauce, all topped with toasted pine nuts, fresh herbs, and pomegranate seeds. This dish combines a delightful mix of textures and flavors for a refreshing and hearty meal or appetizer.
Ingredients
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 plain non-dairy yogurt or Greek-style yogurt
- 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 chopped mint leaves
- 1 handful chopped flat-leaf parsley
- 1 pinch sumac or paprika
Instructions
- Prepare the pita chips: Preheat the oven to 375°F (190°C). Tear the pita breads into bite-sized pieces and toss them with extra virgin olive oil and salt on a baking sheet. Spread them out evenly. Bake for about 10-15 minutes or until crispy and golden, stirring halfway to ensure even cooking. Remove and let cool.
- Make the yogurt sauce: In a bowl, combine the unsweetened yogurt, tahini, lemon juice, minced garlic, cumin, salt, and black pepper. Whisk well while gradually adding 4 to 6 tablespoons of water to reach a creamy, pourable consistency. Adjust seasoning to taste.
- Prepare chickpeas: If using cooked chickpeas, warm them gently with ½ teaspoon cumin to infuse flavor. Set aside.
- Assemble the fatteh: In serving bowls or a large dish, start by layering the pita chips as the base. Spread the hummus evenly over the chips. Spoon the warmed, cumin-seasoned chickpeas over the hummus.
- Add yogurt sauce: Drizzle the prepared yogurt-tahini sauce generously over the chickpeas and hummus layer.
- Garnish the dish: Sprinkle toasted pine nuts, pomegranate seeds, chopped mint, flat-leaf parsley, and a pinch of sumac or paprika over the top to add color, texture, and bursts of flavor.
- Serve immediately: Enjoy the fatteh fresh to maintain the crispy texture of the pita chips contrasting with the creamy and tangy layers.
Notes
- For best results, use fresh pita bread and bake the chips just before assembling to keep them crisp.
- Non-dairy yogurt can be substituted with Greek yogurt for a richer texture.
- Adjust the amount of water in the yogurt sauce to achieve your preferred consistency.
- Sumac adds a nice tangy flavor, but paprika can be used for a milder smoky taste.
- Leftovers can be stored separately and assembled fresh to avoid sogginess.
Keywords: Fatteh, pita chips, hummus, yogurt sauce, Middle Eastern appetizer, chickpeas, tahini, pomegranate seeds, pine nuts, easy vegetarian dish
