Chickpea Fatteh (Fattet Hummus)
Crispy pita, saucy chickpeas, and tangy garlic yogurt come together in this classic chickpea fatteh, finished with sizzling butter and toasted nuts.
Servings: 3 servings
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
Serving: 1serving | Calories: 589kcal | Carbohydrates: 55g | Protein: 21g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Cholesterol: 28mg | Sodium: 1114mg | Potassium: 689mg | Fiber: 8g | Sugar: 10g | Vitamin A: 46IU | Vitamin C: 6mg | Calcium: 354mg | Iron: 4mg