Fatteh (Crispy Pita Hummus and Yogurt)

5 from 1 vote

Creamy fatteh, made with chickpeas, tahini, and Greek yogurt, is layered with crispy pita chips and salty pine nuts in my fattet hummus recipe! This delightfully tangy and savory Middle Eastern mezze dish is part dip, part spread, and made in just 35 minutes.

overhead: dish of levantine fatteh

Fatteh is a creamy, savory dish from the once-called Levant region that we now know as the Eastern Mediterranean. 

Influenced by many different cultures, all with their own preferred ingredients, Levantine recipes are true Silk Road recipes — drawing and sharing influences as people traded and spoke with one another. 

I adapted this recipe from Falastin, an incredible cookbook featuring authentic Palestinian dishes. Rather than make it with a separate yogurt sauce, as Chef Tamimi does, I mix the yogurt right into the hummus. It really cuts down on the recipe’s preparation time and level of difficulty!

map of Egypt and Middle East

I also incorporate whole chickpeas and toasted pine nuts in my version for extra texture and flavor.

This recipe is commonly enjoyed for breakfast, as an appetizer, or as part of a mezze spread with muhammara, creamy eggplant dip, pickled turnips, and other snacky dishes.

overhead: fattet hummus on blue plate

Tip From Kevin

Fatteh or fetteh?

While the versions of this dish vary by region, this yogurt and chickpea version is a typical Palestinian one served at breakfast while the Egyptian Fattah that I had in Cairo had the same toasted pita and herb/citrus topping, but included lamb and rice.

overhead: spoons on napkin next to dish of fatteh on table

Ingredient Notes and Substitutions

  • Pita – Tossed with olive oil, cumin, and salt, it toasts into deliciously crispy, lightly seasoned chips that are perfect for fattet hummus. Traditionally, this dish is made with whole wheat khubz rather than the pita I use here. You could also make crispy zaatar or barbari chips in fatteh instead! 
  • Parsley Oil Topping Olive oil mixed with flat leaf parsley, lemon juice and zest, salt, and red pepper flakes. Feel free to use cilantro for a slightly spicier bite. 
  • Hummus – A little different from your average Mediterranean hummus! This chickpea spread is made with the usual canned chickpeas (or fresh, if prepared beforehand), tahini, water, and salt, as well as:
    • Ground Cumin A popular Middle Eastern seasoning for savory dishes, cumin is both earthy and nutty. The best substitutes are ground coriander or ground caraway seeds.
    • Garlic – Crush with the side of your knife before boiling to fully release its flavor. 
    • Pine Nuts You can substitute with toasted, chopped almonds or cashews.
    • Greek Yogurt – This is the ingredient that sets fattet hummus apart! It must be plain and unsweetened. The best alternatives are sour cream or plain regular yogurt.
    • Sumac – This fiery red spice is fresh and lemony. Substitute with more lemon zest and juice if needed.

How to Make Fatteh

  1. Cook the Chickpeas. Add the cooked (or canned) chickpeas to a saucepan along with 2 ½ cups of water, cumin, and garlic. Bring to a boil, lower the heat, and simmer, uncovered, for 10 minutes.
  2. Toast the Crispy Pita. Meanwhile, tear the pita and add it to a mixing bowl with the olive oil, cumin, and salt. Mix. Spread on a baking sheet lined with parchment paper and toast at 350 degrees F for 20 minutes.
  3. Make the Parsley Oil. Combine the parsley, lemon zest, olive oil, salt, and red pepper flakes in a small bowl and set aside.
  4. Toast the Pine Nuts. Add the pine nuts to a small, dry skillet over low heat and toast until lightly browned and fragrant. Set aside.
  5. Make the Hummus. Add 1 ½ cups of the cooked chickpeas to the food processor along with the garlic and 7 tablespoons of the cooking liquid from the saucepan. Add the lemon juice, yogurt, tahini, and salt. Pulse until smooth.
  6. Assemble. Mix half of the toasted pita, nuts, chickpeas, and hummus and spoon into the baking dish. Top with the rest of the pita, chickpeas, and nuts. Top with the parsley oil and sumac, and serve warm.
  • Food Processor – It’s impossible to get totally smooth, lump-free hummus without a food processor or high-powered blender.
  • Baking Dish – Use a 9×13” or 8×8” (for a deeper casserole) baking dish for storing and serving. Bonus points if it comes with a lid for easily storing leftovers.

Storing and Reheating

Leftovers are delicious, warm or cold, but know that those crispy pita chips will soften, even after reheating. They’re still tasty — they just won’t have any texture! You can always toast fresh pita for leftovers if desired.

If you want to reheat it, do so in the oven (covered, so the top doesn’t burn) until warmed through.

Frequently Asked Questions

Why is my homemade hummus so thick?


It should be relatively thick! That’s just the nature of the recipe.

If it’s too thick for your liking, pour a little more of the simmered chickpea liquid into the processor, blend, and repeat until it reaches your desired consistency.

How do you eat fatteh?


Pick up those crispy pita chips on top of the casserole and start scooping! I encourage you to make more of the crispy pita if you think you’ll need more dippers between everyone at the table. It can also be enjoyed with uncooked pita.

What are the different types of fatteh?


Fatteh is an Arabic word meaning “crushed” or “crumbs,” and is used in reference to casserole-like dishes with crispy pita chips. Other ingredients vary by region. 

This Levantine fattet hummus features a chickpea and yogurt dip, while Egyptian fatteh includes meat and rice.

overhead: fatteh spread on plate

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overhead: dish of levantine fatteh

Fatteh (Crispy Pita Hummus and Yogurt)

5 from 1 vote
Fatteh is a popular, classic Middle Eastern casserole made with garlicky hummus and yogurt dip, toasted pita, and crunchy pine nuts.
Servings: 6
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes

Ingredients 

Crispy Pita

Topping

Hummus

  • 3 3/4 cups cooked chickpeas three 15.5 oz cans, drained
  • 2 1/2 cups water
  • 1 tsp ground cumin
  • 4 cloves garlic slightly crushed (See Note 1)
  • 2/3 cup Greek yogurt plain
  • 1/2 cup tahini
  • 1 tsp kosher salt
  • 1/2 cup pine nuts
  • 1/2 tsp sumac

Instructions 

  • Preheat oven to 350°F. Line a baking tray with parchment paper or Silpat liner. Set aside.
  • Add chickpeas to a saucepan and cover with 2 1/2 cups water, cumin and slightly crushed garlic cloves. Bring to a boil, lower heat to simmer; cook uncovered for 10 minutes.
  • Tear the pita into 1-inch pieces and transfer to a mixing bowl. Add 2 tbsp olive oil, cumin and salt and toss to combine. Spread on lined baking tray and toast in preheated oven for 20 minutes, or until golden brown.
  • In a small bowl, add and stir together parsley, lemon zest, olive oil, salt and red pepper flakes. Set aside.
  • In a small skillet over low heat, gently dry toast the pine nuts until golden brown. Set aside.
  • Transfer 1 1/2 cups cooked chickpeas to a food processor. Add cooked garlic cloves, 7 tablespoons of cooking liquid, lemon juice, yogurt, tahini and salt. Puree until smooth.

Assembly

  • To a large mixing bowl, add half of the toasted pita, 1/2 the pine nuts, 2/3 remaining warm chickpeas, and pureed hummus mixture. Gently toss to coat and combine.
  • Spoon into a 9×13″ or 8×8″ dish with sides (for a deeper fatteh hummus). Top with remaining pita chips, remaining chickpeas, remaining pine nuts.
  • Spoon the parsley oil over the top and sprinkle with sumac. Serve warm.

Notes

  1. Use the side of a chef’s knife or garlic press to lightly crush the garlic cloves.
  2. Recipe adapted from Falastin.

Nutrition

Calories: 552kcal | Carbohydrates: 55g | Protein: 20g | Fat: 31g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 862mg | Potassium: 618mg | Fiber: 11g | Sugar: 7g | Vitamin A: 506IU | Vitamin C: 29mg | Calcium: 157mg | Iron: 6mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: breakfasts
Cuisine: Levantine, Middle Eastern
Author: Kevin
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
titled image (and shown): levantine fatteh pita chickpea spread

Kevin

I was bitten by the cooking bug as a kid cooking and baking along side my mom. After an ROP restaurant course in high school, I went to work in restaurants and catering. My love of travel and food has led me across the world and I love to share those foods with family and friends.

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8 Comments

  1. After spooning the mixture into baking dish- you just say serve warm- how long in the oven and at what temp?
    Thanks!
    Melody

    1. It is simply a serving dish, nothing bakes except the toasted pita. You will be cooking the chickpeas prior to putting in food processor, they will still be warm. Make sense melody? let me know. Follw the recipe as written and you should be good.

    1. Kevin, you actually made the discussion political by referring to a country that does not exist as though it currently existed. It doesn’t.