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This fatteh is the classic chickpea version many people think of first: crispy pita, warm chickpeas, a tangy yogurt sauce, and a final spoon of hot butter and nuts poured over the top.
It’s simple and comforting, but the timing matters. The chickpeas should be saucy, the yogurt smooth and garlicky, and the pita crisp enough to hold up until the last bite.
If you enjoy chickpea-based dishes, you might also love this Middle Eastern chickpea salad, this comforting chickpea curry, or my classic creamy hummus.
Table of Contents
What you’ll need
For the pita chips
- Pita bread: Thin pita crisps more delicately, while thicker pita gives a slightly heartier bite. Use what you can find — learn more about pita bread — just separate the layers if using pocket-style pita so it toasts evenly.
- Olive oil: Helps the bread brown and crisp in the oven.
- Salt: Light seasoning so the base layer isn’t bland.
For the chickpeas
- Chickpeas: Canned or cooked chickpeas both work. If using canned, look for ones packed simply in water (with nothing else) so you can use the reserved liquid in the recipe. If the liquid contains additives, just drain them and simmer in fresh water instead. If you prefer cooking chickpeas from scratch, you can use them here instead. See my guide on how to cook chickpeas from scratch.
- Chickpea liquid or water: This creates the light, saucy layer that softens the bread slightly without making it heavy.
- Ground cumin: Adds warmth and depth.
- Salt and black pepper: Season the chickpeas while they simmer so they don’t taste flat.
For the yogurt sauce
- Yogurt: Natural yogurt from whole milk gives the best richness, but low-fat works too. You can also use plant-based yogurt like almond yogurt or soy yogurt to make this fully vegan. Just choose one that’s unsweetened and fairly thick.
- Tahini: A smooth tahini blends best and keeps the sauce creamy.
- Lemon juice: Brightens and balances the yogurt.
- Garlic: Finely crushed so it melts into the sauce.
- Salt: Essential for bringing everything together.
- Water: Only if needed to loosen the sauce to a pourable consistency.
For the topping
- Pine nuts: Traditional and buttery when toasted, but you can also use slivered almonds, peeled almonds, pistachios, or cashews or even walnuts.
- Ghee or Butter: Used for frying the nuts, it creates a sizzling effect when poured hot over the yogurt sauce, giving it a signature finish. For a vegan version, substitute with olive oil.
- Optional garnish: Chopped parsley or fresh mint or sumac.
See printable recipe card below for the full ingredients list and quantities.
How to make it
Start with the pita so it has time to cool and stay crisp. If using pocket pita, separate the layers, cut into pieces, toss with olive oil and salt, and bake until deeply golden and crunchy.
Add the chickpeas to a small saucepan with chickpea liquid or water, ground cumin, salt, and black pepper. Simmer gently until the chickpeas are tender and the liquid is lightly creamy.
Whisk the yogurt, the tahini, lemon juice, crushed garlic, and salt. If it feels too thick, add a little water at a time until creamy and pourable.
Toast the pine nuts gently in ghee, butter, or olive oil. Watch closely as they turn golden. As soon as they start coloring, remove from the heat.
Assemble right before serving. Spread the pita chips in a shallow bowl or platter. Spoon the warm chickpeas and a little of their liquid over the top. Pour over the yogurt sauce. Finish with the hot nuts and fat. Garnish with parsley or mint if you like, and serve immediately.
Fatteh is best enjoyed fresh. If you want to prep ahead, keep the pita, chickpeas, and yogurt separate and assemble just before serving. Once layered, the bread softens quickly.
My tips
- Simmer the chickpeas: This improves texture and flavor.
- Use what pita you have: Thin crisps more, thick stays heartier — both work.
- Choose thick yogurt: Especially for plant-based versions.
- Assemble at the last minute: The texture is best right away.
- Watch the nuts closely: They can burn quickly once golden.
If you make this fatteh recipe, I’d really love to know what you think. Leave a comment below and tell me how it went.
Chickpea Fatteh (Fattet Hummus)
Ingredients
- 1 can chickpeas (15 ounces each), drained with liquid reserved
- 1.5 cups yogurt (or unsweetened plant-based yogurt)
- 2 pita breads split if using pockets
- 2 tablespoons pine nuts or slivered almonds, pistachios, or cashews
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1 garlic crushed (or as needed)
- 2 tablespoons olive oil
- 2 tablespoons ghee or butter, or olive oil
- 1/2 cup chickpea liquid or water
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- Water as needed to loosen the yogurt sauce
- fresh parsley chopped; or fresh mint, optional to garnish
Instructions
- Preheat the oven to 375°F. Toss the pita pieces with olive oil and salt, spread in one layer, and bake until deeply golden and crisp. Set aside.
- Add the chickpeas, chickpea liquid or water, cumin, salt, and pepper to a saucepan. Simmer gently until the chickpeas are tender and the liquid is lightly creamy.
- Whisk the yogurt until smooth, then whisk in tahini, lemon juice, garlic, and salt. Add a little water if needed to make it pourable.
- Melt the ghee, butter, or olive oil in a small pan and toast the nuts until golden. Remove from the heat immediately.
- Layer the pita in a serving dish, spoon over the warm chickpeas and some of their liquid, pour over the yogurt sauce, and finish with the hot nuts and fat. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
