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
Scale
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