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
Scale
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