Chickpea Fatteh (Crispy Pita, Chickpeas and Yogurt)

Updated May 27, 2025

Preparation Information

• Total Time: About 1 hour

• Prep Time: 40 minutes

• Cook Time: 25 minutes

Ingredients

Crispy Pita Chips

• 4 ounces (115g) pita bread (about 2 medium pitas), cut into ¾-inch (1.9cm) squares

• 2 tablespoons (30ml) olive oil

• Pinch of fine sea salt

Simmered Chickpeas

• 2 (15-ounce/425g) cans chickpeas, drained and rinsed

• 1 cup (240ml) water (to cover chickpeas by 1 inch)

• ½ teaspoon ground cumin

• ½ teaspoon fine sea salt

Garlic Sauce

• 2 garlic cloves, peeled

• 1 green chile (e.g., jalapeño, serrano, or Anaheim), seeded (adjust heat preference)

• ¼ teaspoon fine sea salt

• 2½–3 tablespoons (37–45ml) fresh lemon juice

• 1 tablespoon (15ml) extra-virgin olive oil

Hummus

• 1 cup (240g) drained simmered chickpeas (from above)

• ¼ cup (30g) tahini

• 2 teaspoons garlic sauce (from above)

• ½ teaspoon fine sea salt

• Warm cooking liquid from chickpeas (as needed, ~2–3 tablespoons)

Yogurt Sauce

• 1 cup (240g) plain whole-milk yogurt (regular or Greek, 2%–3.5% fat)

• 2 teaspoons (6g) tahini

• ½–1 small garlic clove, finely grated

• ¼–½ teaspoon fine sea salt

Toppings (Optional)

• 2–3 tablespoons pine nuts or slivered almonds

• 1 tablespoon (15g) unsalted butter (for meat topping)

• ½ pound (225g) boneless beef/lamb (tender cut, e.g., sirloin, fillet), cubed into ½-inch pieces

• ¼ cup pomegranate seeds (for garnish)

• Freshly chopped herbs (e.g., parsley, mint, or cilantro)

Preparation Steps

Step 1: Make Crispy Pita Chips

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Cut pita bread into ¾-inch squares; discard uneven edges.

3. In a large bowl, toss pita squares with olive oil and a pinch of salt until evenly coated.

4. Spread pita squares in a single layer on the prepared baking sheet (no overlapping).

5. Bake for 15–20 minutes, turning halfway through, until golden brown and crisp.

6. Let cool completely; store in an airtight container for up to 1 week.

Step 2: Simmer Chickpeas

1. In a medium saucepan, combine drained chickpeas, water, cumin, and ½ teaspoon salt.

2. Bring to a boil over medium heat, then reduce to a gentle simmer (barely bubbling).

3. Cook for 15 minutes, then keep warm until assembling.

Step 3: Prepare Garlic Sauce

1. Using an immersion blender or mini food processor, purée garlic, green chile, and salt until smooth.

2. With the machine running, slowly drizzle in lemon juice and olive oil until emulsified.

Alternative: Mince garlic, chile, and salt with a chef’s knife, then stir in lemon juice and oil.

Step 4: Make Hummus

1. Transfer 1 cup simmered chickpeas to a food processor. Add tahini, garlic sauce, and salt.

2. With the machine running, add warm chickpea cooking liquid (1 tablespoon at a time) until the mixture reaches a smooth, spreadable consistency (looser than traditional hummus).

Step 5: Prepare Yogurt Sauce

1. In a small bowl, whisk together yogurt, tahini, grated garlic, and salt until smooth.

2. Taste and adjust seasonings (add lemon juice, garlic, or salt as needed).

Step 6: Toppings

• Toasted Nuts: Heat 1 tablespoon olive oil in a skillet over medium heat. Add nuts and toast 2–3 minutes until golden. Cool on paper towels.

• Meat Topping: Melt butter in the same skillet. Cook beef/lamb cubes over medium-high heat for 3–5 minutes until browned and cooked through. Set aside.

Step 7: Assemble the Dish

1. Arrange crispy pita chips in a single layer on a serving platter.

2. Drizzle half the garlic sauce over the pita chips.

3. Scatter simmered chickpeas evenly over the pita.

4. Spread hummus smoothly over the chickpeas.

5. Dollop yogurt sauce around the hummus.

6. Add meat topping (if using), toasted nuts, pomegranate seeds, and herbs.

7. Finish with the remaining garlic sauce, drizzled artfully over the platter.

Chef’s Tips & Variations

• Make-Ahead: Pita chips, simmered chickpeas, and yogurt sauce can be prepared 1–3 days in advance (store in airtight containers).

• Gluten-Free: Substitute pita chips with toasted corn tortilla strips (tossed with olive oil and salt, baked at 350°F for 15–20 minutes).

• Time-Saving: Use store-bought hummus (omit one can of chickpeas) and simplify garlic sauce to 1 tablespoon.

• Flavor Boost: Add 1 teaspoon sumac or dried mint to the yogurt sauce; use toasted almonds and drizzle with olive oil for richness.

• Leftover Repurposing: Transform leftovers into a Middle Eastern migas-style dish with stale tortillas, onions, and enchilada sauce.

Note: Adjust seasonings and portion sizes to personal taste. Enjoy the balance of crispy, creamy, and tangy textures!