Fatteh is a Middle Eastern dish of crispy pita mixed with chickpeas, hummus, yogurt and fresh herbs. Make this recipe for a delicious breakfast or light meal!
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 9x13" or 8x8" 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
Use the side of a chef's knife or garlic press to lightly crush the garlic cloves.