Fatteh (Pita, Hummus, and Yogurt) Recipe
If you’ve ever craved a dish that’s as comforting as your favorite bowl of soup but packed with layers of flavor and contrasting textures, then this Fatteh (Pita, Hummus, and Yogurt) Recipe is about to become your new go-to. It’s a Middle Eastern classic that brings together crunchy pita chips, creamy hummus, and tangy yogurt sauce, all mingled with vibrant garnishes. Each bite feels like a warm hug, but with a fresh, zesty kick that keeps you coming back for more.
What I love most about this Fatteh (Pita, Hummus, and Yogurt) Recipe is how versatile and forgiving it is. Whether you’re making a quick lunch, a fun dinner for friends, or a colorful mezze platter, it always shines. Plus, it’s easy to customize based on what you have in your pantry—no need to hunt down exotic ingredients. Trust me, once you try this, you’ll want to keep it in your regular rotation.
Ingredients You’ll Need
These ingredients work beautifully together because they balance creaminess, crunch, and a little bit of tang. I like to keep quality hummus and fresh pita on hand—makes the whole process quicker and tastier!
- Hummus: Using a smooth, flavorful store-bought or homemade hummus really sets the base.
- Cooked chickpeas: Adds a hearty bite and extra protein—homemade or canned work perfectly.
- Cumin: Just a touch enhances the earthiness and warmth of the dish.
- Pita breads: Fresh pita is ideal, but day-old pita toasted into chips brings great crunch.
- Extra virgin olive oil: Drizzled on the pita chips for unbeatable richness.
- Salt: Essential for balancing all the flavors—don’t skimp!
- Yogurt (unsweetened, plain, or Greek-style): This adds creaminess and a slight tang, especially good when combined with tahini.
- Tahini: Adds nuttiness and depth to the yogurt sauce—make sure it’s well blended.
- Lemon juice: I always use fresh lemon juice here for a bright contrast.
- Garlic clove: Gives the yogurt sauce a gentle kick—fresh is best.
- Black pepper and salt: Season the sauce to your taste.
- Water: Helps thin the yogurt sauce to a pourable consistency.
- Toasted pine nuts: I toast these right on the stove for a fragrant crunch topping.
- Pomegranate seeds: These juicy jewels add sweetness and a pop of color.
- Mint and flat-leaf parsley: Fresh herbs brighten everything up—don’t skip!
- Sumac or paprika: A sprinkle on top adds vibrant color and a subtle tang or smoky touch.
Variations
I love how adaptable this Fatteh (Pita, Hummus, and Yogurt) Recipe is—you can totally make it your own. Depending on your mood or what’s in the fridge, tossing in some roasted veggies or swapping herbs can make a big difference.
- Vegetable boost: Adding roasted eggplant or sautéed mushrooms worked wonders when I wanted a heartier meal.
- Spice it up: I sometimes sprinkle red pepper flakes or drizzle harissa for an extra kick.
- Dairy-free tweak: Using coconut or almond yogurt keeps it vegan-friendly without losing creaminess.
- Crunch factor: Swap pita for crispy lavash or even toasted naan for a fun twist.
How to Make Fatteh (Pita, Hummus, and Yogurt) Recipe
Step 1: Prepare the Pita Chips
Preheat your oven to 375°F (190°C). Tear the pita breads into bite-sized pieces. Toss them in extra virgin olive oil and a sprinkle of salt—this step is key for flavorful, perfectly crisp chips. Spread them out on a baking sheet in a single layer, then bake for about 10-12 minutes or until golden and crunchy. Keep an eye on them so they don’t burn; they should be crisp but not too dark.
Step 2: Whip Up the Yogurt Sauce
In a bowl, mix your yogurt with tahini, freshly squeezed lemon juice, minced garlic, cumin, salt, and black pepper. Add water gradually—start with 4 tablespoons—and stir until you get a smooth, pourable sauce. The garlic is subtle but important to the flavor, so don’t skip it! If your yogurt is very thick, add a bit more water to reach the right consistency.
Step 3: Assemble the Layers
Start with a generous layer of warm pita chips at the bottom of your serving dish. Spoon the cooked chickpeas evenly over the pita, then spread the hummus on top. Drizzle your luscious yogurt sauce all over—this is where the magic happens. As you layer, the warm pita starts to soak up the sauce and hummus, creating that iconic soft-crisp contrast.
Step 4: Garnish and Enjoy
Top the assembled Fatteh with toasted pine nuts, fresh pomegranate seeds, chopped mint and parsley, and a pinch of sumac or paprika. These garnishes not only add gorgeous color but layers of texture and brightness that take the dish from good to unforgettable.
How to Serve Fatteh (Pita, Hummus, and Yogurt) Recipe
Garnishes
I always use toasted pine nuts and pomegranate seeds—they’re my secret weapons for crunch and bursts of sweet tang. Fresh mint and parsley give the dish a lively herbaceous note, and a sprinkle of sumac brings that hint of tartness I crave. You can’t go wrong with these classic garnishes!
Side Dishes
This Fatteh is lovely alongside simple grilled meats or a fresh cucumber and tomato salad. Sometimes, I keep things light and just serve it with pickled vegetables and olives for a delicious mezze spread.
Creative Ways to Present
For special occasions, I’ve layered Fatteh in clear glass dishes or individual glasses—so you see all the beautiful layers. It always gets a few “wow” comments from guests! Also, serving it family-style on a large platter encourages everyone to dig in and share, which feels so warm and festive.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the yogurt sauce separately from the pita chips and chickpeas. Mixing everything in advance will cause the pita chips to turn soggy, and you want to keep their crunch. I keep all components covered in airtight containers in the fridge, and it lasts well for 2-3 days.
Freezing
While freezing fresh Fatteh isn’t ideal because the texture changes, you can freeze the cooked chickpeas and hummus ahead of time if you like. The yogurt sauce doesn’t freeze well, so it’s best made fresh each time.
Reheating
Reheat chickpeas gently in the microwave or on the stove with a splash of water to keep them moist. Toast the pita chips briefly in the oven at 350°F (175°C) for a few minutes to restore their crispness before layering everything back together.
FAQs
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Can I make Fatteh (Pita, Hummus, and Yogurt) Recipe vegan?
Yes! To keep it vegan, use plant-based yogurt like almond or coconut yogurt, and ensure your hummus has no animal products (most don’t). This keeps the creamy tang without compromising flavor.
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What can I use if I don’t have pita bread?
You can use other flatbreads like naan, lavash, or even sturdy tortillas toasted to crispy chip-like pieces. The key is to have something crunchy to contrast the creamy layers.
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How do I avoid soggy pita chips?
Make sure your pita chips are well-toasted and as dry as possible before layering with the sauces. Also, serve immediately after assembling, or keep the chips separate until serving.
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Can I prepare Fatteh ahead of time?
You can prep components in advance, but for best texture and flavor, assemble just before serving. This way, the pita chips stay crisp, and the fresh herbs retain their vibrancy.
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Is Fatteh a healthy recipe?
Absolutely! It’s rich in plant-based protein from chickpeas and hummus and packed with probiotics and calcium from yogurt. Plus, the fresh herbs and spices add antioxidants, making it a well-balanced, nutritious meal.
Final Thoughts
I have to say, this Fatteh (Pita, Hummus, and Yogurt) Recipe holds a special place in my heart because it’s so much more than just a dish—it’s a celebration of textures and flavors that feels comforting yet fresh every time. Whether it’s a busy weeknight or a weekend gathering, I love how easy it is to pull together something hearty, nutritious, and beautiful. Give this recipe a shot, and I bet it’ll become one of those dishes you crave, just like I do. Plus, it’s such a crowd-pleaser—I can’t wait for you to share it with your friends and family!
Print
Fatteh (Pita, Hummus, and Yogurt) 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: Vegan
Description
Fatteh is a popular Middle Eastern layered dish featuring crispy pita chips, creamy hummus, and a tangy yogurt-tahini sauce, topped with toasted pine nuts, pomegranate seeds, fresh herbs, and a sprinkle of sumac or paprika for a burst of color and flavor. This vibrant, textural recipe is perfect for a light lunch or appetizer, combining savory, nutty, and fresh elements in every bite.
Ingredients
Base
- 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 twists black pepper
- 4 to 6 tablespoons water
Garnish
- 2 tablespoons toasted pine nuts
- 4 tablespoons pomegranate seeds
- 1 handful chopped mint leaves
- 1 handful chopped flat-leaf parsley
- 1 pinch sumac or paprika
Instructions
- Prepare Pita Chips: Preheat your oven to 375°F (190°C). Cut the pita breads into bite-sized triangles. Toss them with olive oil and salt, spread on a baking sheet, and bake for 8-10 minutes until crispy and golden brown. Set aside to cool.
- Make the Yogurt Sauce: In a bowl, mix the yogurt, tahini, lemon juice, minced garlic, cumin, salt, and black pepper. Stir well until smooth. Add water gradually to reach a pourable consistency, then set aside.
- Assemble Chickpeas: In a small saucepan or skillet, lightly warm the cooked chickpeas with ½ teaspoon cumin just until heated through. This step helps to bring out their flavor.
- Layer the Dish: In serving bowls or plates, start with a layer of pita chips, then a spoonful of hummus, followed by the warm cumin chickpeas. Drizzle generously with the yogurt-tahini sauce.
- Add Garnishes: Sprinkle the toasted pine nuts, pomegranate seeds, chopped mint, and parsley over the top. Finish with a pinch of sumac or paprika for added color and a subtle zing.
- Serve: Serve immediately to enjoy the contrast of creamy, crunchy, and fresh textures in this classic Middle Eastern fatteh.
Notes
- For a traditional touch, use Greek yogurt or full-fat plain yogurt instead of non-dairy.
- Sumac adds a lemony tang; if unavailable, paprika offers a mild smoky flavor and vibrant color.
- To toast pine nuts, heat them in a dry skillet over medium heat, stirring often until golden and fragrant, about 2-3 minutes.
- Leftover pita chips can be stored in an airtight container for up to 3 days but are best fresh.
- Vegetarian and vegan-friendly depending on yogurt choice.
Keywords: Fatteh, Middle Eastern appetizer, pita chips, hummus recipe, yogurt tahini sauce, healthy snacks, vegan recipes
