Fatteh (Pita, Hummus, and Yogurt) Recipe
If you’ve ever wanted to dive into a dish that’s as comforting as it is vibrant, then this Fatteh (Pita, Hummus, and Yogurt) Recipe is just what you need. It strikes the perfect balance between creamy hummus, tangy yogurt sauce, and crispy pita chips — each bite layered with flavors and textures that feel like a warm hug from the kitchen. I discovered this recipe on a chilly evening when I craved something hearty but fresh, and it quickly became a staple in my rotation. You’ll find it works beautifully for busy weeknights, casual lunches, or even a crowd-pleasing appetizer.
What makes this Fatteh (Pita, Hummus, and Yogurt) Recipe truly stand out is its simplicity paired with a touch of elegance. The ingredients are straightforward, pantry-friendly, and come together in under 30 minutes, but the end result feels special every time. Plus, once you master the basics, you can play around with garnishes and spices to make it your own. It’s definitely worth trying if you want a dish that feels both exotic and approachable.
Ingredients You’ll Need
The magic of this Fatteh (Pita, Hummus, and Yogurt) Recipe is how each ingredient complements the others – creamy hummus, crunchy pita, and a bright yogurt sauce. When shopping, look for fresh herbs and good-quality tahini for best flavor, and don’t skip the pine nuts – they add that delightful crunch and nuttiness!
- Hummus: I usually use a smooth, creamy store-bought kind, but homemade works beautifully too.
- Chickpeas (cooked): Canned chickpeas work fine if you rinse them well; they add hearty texture.
- Cumin: Toast it lightly before mixing to deepen its warm flavor.
- Pita breads: Stale or day-old pita dries better into crunchier chips.
- Extra virgin olive oil: Go for a fragrant one to enhance the pita chips.
- Salt: Sea salt or kosher salt works best to season evenly.
- Yogurt (unsweetened, plain, or Greek-style): Greek yogurt results in a creamier sauce, but plant-based yogurts are a great alternative.
- Tahini: Stir well before measuring; it sometimes separates in the jar.
- Lemon juice: Freshly squeezed always brightens the sauce perfectly.
- Garlic: One small clove minced finely adds just the right punch.
- Black pepper: Freshly ground is my go-to for the best aroma.
- Pine nuts (toasted): Toast them on a dry pan until golden to unlock their flavor.
- Pomegranate seeds: Adds a sweet pop and those gorgeous ruby tones.
- Mint leaves (chopped): Freshness here is key – I grow mine on the windowsill!
- Flat-leaf parsley (chopped): Its mild flavor balances the dish beautifully.
- Sumac or paprika: Sprinkle on top for a tangy or smoky kick.
Variations
One of my favorite things about the Fatteh (Pita, Hummus, and Yogurt) Recipe is how easy it is to tweak. Personalizing it keeps the dish exciting and means you can tailor it to exactly what you’re craving or what you have on hand.
- Adding roasted vegetables: I once tossed in roasted eggplant and loved how it deepened the flavor and added more texture.
- Using gluten-free pita: For gluten sensitivities, swap in a sturdy gluten-free bread—just toast it until crispy for that perfect crunch.
- Spicy twist: A dash of cayenne or drizzle of harissa wakes up the dish in a delightful way.
- Vegan version: Use plant-based yogurt and double the tahini for richness; it’s every bit as delicious.
- Extra herbs: Feel free to mix in cilantro or dill for a different herbal note.
How to Make Fatteh (Pita, Hummus, and Yogurt) Recipe
Step 1: Prepare the Pita Chips
Start by cutting your pita breads into bite-sized triangles or strips – I find this shape gets the crispiest edges. Toss them with olive oil and salt, making sure every piece is lightly coated. Spread them out on a baking sheet and bake at 375°F (190°C) for about 10-12 minutes, flipping halfway through for even crunch. Keep an eye on them so they don’t burn – golden and crispy is what you want!
Step 2: Make the Yogurt Sauce
In a bowl, whisk together plain yogurt, tahini, lemon juice, minced garlic, cumin, salt, and a couple of twists of black pepper. Add water tablespoon by tablespoon until you reach a smooth, creamy consistency – not too thick, so it’ll drizzle over the pita and hummus nicely. Taste and adjust salt or lemon if needed; this sauce is the fresh, tangy heart of the dish!
Step 3: Warm the Chickpeas
Heat the cooked chickpeas in a small pan over medium-low heat with a pinch of cumin — it brings out a nutty warmth. You can also give them a light sauté if you like a bit of crispness on the outside. They’ll add body and a lovely savory depth when layered into your Fatteh.
Step 4: Assemble the Fatteh
Grab a nice broad bowl or shallow dish and layer your components: start with a generous spoonful of hummus, then scatter the warm chickpeas over it, followed by the crunchy pita chips. Drizzle the yogurt sauce generously over everything, letting it mingle with those crispy edges. Top it all off with toasted pine nuts, fresh pomegranate seeds, chopped mint and parsley, and a pinch of sumac or paprika for that finishing touch.
How to Serve Fatteh (Pita, Hummus, and Yogurt) Recipe
Garnishes
I always add toasted pine nuts and a handful of pomegranate seeds because they bring a delightful contrast — creamy vs. crunchy, tangy vs. nutty. Fresh mint and parsley lift the flavors with herbaceous brightness, and a sprinkle of sumac adds a lovely tart note that makes every bite interesting. I find these garnishes turn a simple dish into something really special.
Side Dishes
When I serve Fatteh (Pita, Hummus, and Yogurt) Recipe, I like to pair it with a crisp cucumber salad or tabbouleh to keep things fresh. A side of roasted vegetables or grilled chicken also complements this dish if you’re looking for a heartier meal. It’s versatile enough to be a light lunch or part of a larger Mediterranean spread.
Creative Ways to Present
For special occasions, I like to build individual servings in small glass jars or cups—layered so you get all the textures and can see the colorful garnishes through the glass. It’s perfect for dinner parties because guests love the personal touch. Another fun idea is to spread it out on a large platter and let everyone dig in family-style, which always sparks lively conversation!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the components separate if possible — store pita chips in an airtight container to keep them crisp, and the hummus with yogurt sauce in the fridge. When ready to eat, toss everything back together fresh. I find this approach preserves the best textures.
Freezing
Honestly, I don’t recommend freezing the full assembled Fatteh because the pita chips lose their crunch and the yogurt sauce changes texture. However, you can definitely freeze the cooked chickpeas and hummus separately to save time next time you want to whip it up quickly.
Reheating
To reheat leftovers, warm the chickpeas gently on the stove and give the pita chips a quick refresher in a hot oven for a couple of minutes to crisp them back up. Avoid heating the yogurt sauce — it’s best stirred in cold for that fresh tangy contrast.
FAQs
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Can I make the Fatteh (Pita, Hummus, and Yogurt) Recipe vegan?
Absolutely! Use a plain, unsweetened plant-based yogurt instead of dairy yogurt and make sure the tahini is pure (usually it is). This keeps the creamy texture and tang while respecting vegan diets.
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What can I substitute if I don’t have tahini?
If tahini isn’t on hand, you can try using smooth peanut butter or sunflower seed butter in a pinch, but the flavor will be different. For best results, it’s worth picking up a jar of tahini—it’s quite versatile and lasts a long time in the fridge.
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How do I ensure the pita chips are crispy and not soggy?
Cut your pita into small pieces, toss them well with olive oil and salt, and roast at a moderate temperature until golden brown. Let them cool completely before layering into your dish to maintain crispness.
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Can I prepare Fatteh ahead of time for guests?
Yes, prep each component ahead—pita chips, chickpeas, hummus, yogurt sauce, and garnishes separately. Assemble just before serving to keep the texture fresh and vibrant.
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Is this dish gluten-free?
Traditional pita contains gluten, but you can make gluten-free Fatteh by using gluten-free bread, toasted to crispy chips. Other elements like chickpeas, hummus, and yogurt are naturally gluten-free.
Final Thoughts
This Fatteh (Pita, Hummus, and Yogurt) Recipe has become one of those dishes I turn to when I want something that’s quick, satisfying, and full of layers of flavor. It’s approachable for cooks of all levels but offers a rewarding experience every time. Once you try it, I bet you’ll find yourself coming back to it for everything from a cozy solo dinner to a festive sharing plate with friends. Give it a go—you might just discover your new favorite comfort food!
Print
Fatteh (Pita, Hummus, and Yogurt) Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Fatteh is a delicious Middle Eastern layered dish featuring crispy pita chips topped with creamy hummus, hearty chickpeas, and a tangy yogurt-tahini sauce. Garnished with toasted pine nuts, fresh herbs, and vibrant pomegranate seeds, this easy-to-assemble recipe offers a perfect balance of textures and flavors. Ideal as a light meal or appetizer, it showcases traditional regional ingredients with a refreshing twist.
Ingredients
Chickpea Layer
- 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 turns black pepper
- 4 to 6 tablespoons water
Garnish
- 2 tablespoons pine nuts, toasted
- 4 tablespoons pomegranate seeds
- 1 handful mint leaves, chopped
- 1 handful flat-leaf parsley, chopped
- 1 pinch sumac or paprika
Instructions
- Prepare the pita chips: Preheat the oven or toaster oven to 375°F (190°C). Cut the pita breads into small bite-sized pieces and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for about 8-10 minutes or until crisp and golden, shaking the pan halfway through for even cooking.
- Mix the chickpeas: In a bowl, combine the cooked chickpeas with ½ teaspoon of cumin and lightly mash some of the chickpeas to create a mix of textures.
- Make the yogurt sauce: In a separate bowl, whisk together yogurt, tahini, lemon juice, minced garlic, cumin, salt, and black pepper. Gradually add water, 1 tablespoon at a time, until the sauce reaches a smooth, pourable consistency.
- Layer the dish: In a serving dish or individual bowls, spread the crispy pita chips as the base layer. Spoon the hummus evenly over the pita chips. Add the cumin-spiced chickpeas on top of the hummus.
- Add the yogurt sauce: Drizzle the prepared yogurt-tahini sauce over the chickpea layer evenly.
- Garnish: Sprinkle toasted pine nuts, pomegranate seeds, chopped mint, and parsley over the top. Finish with a pinch of sumac or paprika for color and flavor.
- Serve: Serve immediately so the pita chips maintain their crispness and enjoy this flavorful layered Middle Eastern dish fresh.
Notes
- You can use either dairy or non-dairy yogurt based on dietary preferences.
- To toast pine nuts, place them in a dry skillet over medium heat and stir frequently until golden and fragrant.
- Sumac adds a tangy, citrus-like flavor to the dish; if unavailable, paprika can be used as a substitute for color.
- Leftover components can be stored separately; assemble just before serving to keep pita chips crisp.
- This dish can be easily customized by adding cooked eggplant or roasted vegetables for extra flavor.
Keywords: Fatteh, Middle Eastern appetizer, pita chips recipe, hummus dish, yogurt tahini sauce, vegetarian Mediterranean
