Fatteh (Crispy Pita Hummus and Yogurt)

Name: Fatteh (Crispy Pita Hummus and Yogurt)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving
Ingredients: 3 pita breads; 2 tbsp olive oil; 1/2 tsp ground cumin; 1/2 tsp kosher salt; 1/2 cup finely chopped flat leaf parsley; 2 lemons; 2 tbsp olive oil; 1/4 tsp kosher salt; 1/4 tsp red pepper flakes; 3 3/4 cups cooked chickpeas; 2 1/2 cups water; 1 tsp ground cumin; 4 cloves garlic; 2/3 cup Greek yogurt; 1/2 cup Tahini; 1 tsp kosher salt; 1/2 cup pine nuts; 1/2 tsp sumac

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
6
Calories
552 kcal
Course
Breakfast
Cuisine
Middle Eastern

Fatteh (Crispy Pita Hummus and Yogurt)

Chad Dorsey

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Fatteh is a popular, classic Middle Eastern casserole made with garlicky hummus and yogurt dip, toasted pita, and crunchy pine nuts.

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Ingredients

Servings

Crispy Pita

3 pita breads about 7 ounces total
2 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp kosher salt

Topping

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

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

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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 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.
Recipe adapted from Falastin.

Nutrition Information

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Calories 552kcal (28%) Carbohydrates 55g (18%) Protein 20g (40%) Fat 31g (48%) Saturated Fat 4g (20%) Trans Fat 1g Cholesterol 1mg (0%) Sodium 862mg (36%) Potassium 618mg (18%) Fiber 11g (44%) Sugar 7g (14%) Vitamin A 506IU (10%) Vitamin C 29mg (32%) Calcium 157mg (16%) Iron 6mg (33%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 552 kcal

% Daily Value*

Calories	552kcal	28%
Carbohydrates	55g	18%
Protein	20g	40%
Fat	31g	48%
Saturated Fat	4g	20%
Trans Fat	1g	50%
Cholesterol	1mg	0%
Sodium	862mg	36%
Potassium	618mg	13%
Fiber	11g	44%
Sugar	7g	14%
Vitamin A	506IU	10%
Vitamin C	29mg	32%
Calcium	157mg	16%
Iron	6mg	33%