Name: Fatteh with Pita Chips, Hummus, and Yogurt Sauce Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Middle Eastern
Ingredients: 1 cup hummus; 1 cup cooked chickpeas; ½ teaspoon cumin; 2 pita breads; 2 tablespoons extra virgin olive oil; ½ teaspoon salt; 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; 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

If you’re craving something vibrant, fresh, and irresistibly layered, you’ve got to try this Fatteh with Pita Chips, Hummus, and Yogurt Sauce recipe. It’s one of those amazing dishes that bring a perfect harmony of creamy hummus, crisp pita chips, and a tangy yogurt sauce all in one bite. Trust me, it’s become a staple in my kitchen for casual dinners and hosting friends because it’s as easy to throw together as it is impressive.

What I love most about this Fatteh with Pita Chips, Hummus, and Yogurt Sauce recipe is how versatile it is. Whether you’re looking for a lunch that packs a punch or a Middle Eastern-inspired appetizer that feels fancy yet approachable, this hits the spot every single time. Plus, the fresh garnishes like pomegranate seeds and toasted pine nuts add that wow factor without any fuss.

Ingredients You’ll Need

These ingredients come together effortlessly to create layers of flavor and texture. When shopping, look for good-quality hummus and fresh pita for the best crunch and creaminess balance.

Hummus: The creamy base that adds smooth, savory flavor – homemade or store-bought works great.
Cooked Chickpeas: Adds body and a mild nutty taste, plus great texture contrast.
Cumin: Brings earthy warmth both to the chickpeas and yogurt sauce.
Pita Breads: Essential for making crispy pita chips; thicker pita works best to hold up when baked.
Extra Virgin Olive Oil: For crisping pita chips and adding richness.
Salt: To season both pita chips and yogurt sauce perfectly.
Yogurt (Unsweetened, Plain, or Greek-style): Provides tangy creaminess in the sauce; non-dairy options keep it vegan-friendly.
Tahini: Adds nutty depth to the yogurt sauce, making it luxuriously smooth.
Lemon Juice: Brightens the yogurt sauce with fresh acidity.
Garlic: Gives a subtle kick and aromatic flavor to the sauce.
Black Pepper: For mild heat and balance.
Pine Nuts: Toasted for crunch and buttery notes; a classic garnish.
Pomegranate Seeds: Sweet-tart pops of color and flavor.
Fresh Mint and Flat-Leaf Parsley: Chopped for herbal brightness and freshness.
Sumac or Paprika: A pinch sprinkled on top for a smoky, slightly sour finish.

Variations

I often like to tweak this recipe depending on what I have or who I’m cooking for. Feel free to shuffle ingredients and still enjoy the essence of this dish—you’ll find it’s forgiving and adaptable, which is part of the fun!

Adding Spiced Ground Meat: In colder months, I brown some ground lamb or beef with warm spices for a hearty twist that turns this into a main dish.
Make it Vegan: Use plant-based yogurt and double up on the hummus for richness while skipping dairy easily.
Seasonal Greens: Toss in finely chopped kale or spinach with the herbs for extra nutrients and color.
Chip Alternatives: I sometimes swap pita chips for crispy lavash or even toasted baguette slices when craving a different crunch.

How to Make Fatteh with Pita Chips, Hummus, and Yogurt Sauce Recipe

Step 1: Make Crispy Pita Chips

Start by preheating your oven to 375°F (190°C). Tear the pita breads into bite-sized pieces and toss them with olive oil and salt. Spread them in a single layer on a baking sheet and bake for about 10-12 minutes, shaking the pan halfway through to ensure even crispiness. Watch closely near the end so they don’t burn – beautiful golden edges are what you want. Perfectly crunchy pita chips make all the difference here!

Step 2: Prepare the Yogurt Sauce

While the pita chips are baking, whisk together your yogurt, tahini, lemon juice, minced garlic, cumin, salt, black pepper, and enough water to get a smooth, pourable consistency. Taste as you go – I often add a bit more lemon or garlic depending on my mood. This sauce is critical since it ties every element together with its creamy tang.

Step 3: Warm Chickpeas and Season

In a small saucepan, warm your cooked chickpeas with a sprinkle of cumin and a pinch of salt until heated through, about 5 minutes. This helps bring out their earthy flavor and keeps your dish warm and comforting. If you want, mash a few chickpeas slightly with the back of a spoon to add creaminess as well.

Step 4: Assemble Your Fatteh

Now for the fun part! In a large serving dish or individual bowls, start with a layer of pita chips, followed by a generous spoonful of hummus. Next, scatter the warm chickpeas over the top. Then pour the luscious yogurt sauce evenly across everything. Don’t be shy here — that yogurt sauce is the magic glue that makes this dish sing.

How to Serve Fatteh with Pita Chips, Hummus, and Yogurt Sauce Recipe

The dish shows three visible layers in a white bowl on a white marbled surface. The bottom layer is a smooth, thick spread of beige hummus with a drizzle of yellow olive oil and a sprinkle of deep red spice around the edge. On top of the hummus, there are golden brown crispy bread pieces, mixed with whole beige chickpeas scattered around. The top layer is a generous amount of creamy white sauce dotted with chopped green parsley, bright red pomegranate seeds, and light brown toasted pine nuts, adding color and texture contrast. The scene includes lemon slices on the sides and a silver spoon nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish mine with a sprinkle of toasted pine nuts, fresh pomegranate seeds, and chopped mint and parsley. The colors pop beautifully and the textures take the dish to the next level. I also love a tiny pinch of sumac or smoky paprika on top to add an extra zing — it’s like a little sprinkle of love.

Side Dishes

This Fatteh with Pita Chips, Hummus, and Yogurt Sauce recipe pairs wonderfully with a fresh cucumber and tomato salad or a light tabbouleh. Serving alongside grilled vegetables or kebabs also makes it a meal that feels complete and satisfying without feeling heavy.

Creative Ways to Present

For special occasions, I like to serve the layers in clear glass bowls so everyone can see the beautiful strata of pita chips, hummus, chickpeas, and sauce. It’s a real conversation starter! Alternatively, prepping individual serving jars or mini bowls for a party makes it easy for guests to enjoy without fuss.

Make Ahead and Storage

Storing Leftovers

If you have leftovers — and sometimes I purposely make extra because it’s so good — store components separately. Keep pita chips airtight in a container to stay crisp, and store hummus, chickpeas, and yogurt sauce in sealed containers in the fridge. This way, you avoid sogginess and can easily reassemble later.

Freezing

I don’t recommend freezing this dish once assembled because the yogurt sauce and chips don’t freeze well. However, you can freeze cooked chickpeas and hummus separately for convenience. Just thaw them slowly in the fridge overnight and give a good stir before assembling.

Reheating

When reheating leftovers, warm the chickpeas gently on the stove or in the microwave. For the pita chips, a quick toast in the oven for a few minutes brings back their crunch nicely. Always add fresh yogurt sauce and garnishes right before serving to keep everything fresh and bright.

FAQs

Can I make the pita chips ahead of time for the Fatteh with Pita Chips, Hummus, and Yogurt Sauce recipe?

Absolutely! Pita chips can be made a day or two ahead and stored in an airtight container at room temperature. This keeps them crunchy and ready for assembling your fatah dish whenever you’re ready.
Is there a way to make this Fatteh recipe vegan-friendly?

Yes! Use unsweetened non-dairy yogurt like coconut or almond-based and check that your hummus doesn’t contain dairy. Tahini and chickpeas are naturally vegan, so this dish easily adapts to a plant-based diet without losing its charm.
How long does the Fatteh with Pita Chips, Hummus, and Yogurt Sauce recipe keep in the fridge?

Leftover components kept separately usually last about 3-4 days refrigerated. Avoid assembling the whole dish in advance to prevent the pita chips from becoming soggy.
Can I use store-bought hummus for this recipe?

Definitely! A good-quality store-bought hummus works just fine and saves time. If you like, add a sprinkle of cumin or a drizzle of olive oil to jazz it up before assembling.
What can I substitute if I don’t have pomegranate seeds for garnish?

If pomegranate seeds aren’t available, fresh diced tomatoes or dried cranberries can provide a nice pop of color and a hint of sweetness that complements the dish well.

Final Thoughts

This Fatteh with Pita Chips, Hummus, and Yogurt Sauce recipe is one of those delightful dishes that feels both fresh and satisfying every time I make it. I love how it brings friends and family together with simple ingredients that create something special. If you’re looking for an easy-yet-impressive recipe that’s full of texture, flavor, and brightness, give this a try—you’ll wonder why you haven’t made it sooner!