Fatteh (Crispy Pita Hummus and Yogurt)
Fatteh is a popular, classic Middle Eastern casserole made with garlicky hummus and yogurt dip, toasted pita, and crunchy pine nuts.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 pita breads (about 7 ounces total)
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 1/2 cup finely chopped flat leaf parsley
- 2 lemons ((1/4 cup juice and 2 tsp zest))
- 2 tbsp olive oil
- 1/4 tsp kosher salt
- 1/4 tsp red pepper flakes
- 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
- 1
Preheat oven to 350°F. Line a baking tray with parchment paper or Silpat liner. Set aside.
- 2
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.
- 3
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.
- 4
In a small bowl, add and stir together parsley, lemon zest, olive oil, salt and red pepper flakes. Set aside.
- 5
In a small skillet over low heat, gently dry toast the pine nuts until golden brown. Set aside.
- 6
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.
- 7
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.
- 8
Spoon into a 9x13" or 8x8" dish with sides (for a deeper fatteh hummus). Top with remaining pita chips, remaining chickpeas, remaining pine nuts.
- 9
Spoon the parsley oil over the top and sprinkle with sumac. Serve warm.