The easiest fatteh hummus, an easy chickpea fatteh that uses canned chickpeas (no cooking required!) and layers them with the best garlicky yogurt and crispy bread. This takes about 15 minutes start to finish!
What is fattet hummus?
Fattet hummus literally translates to “chickpea fatteh”. The word “fatteh” means crumbs, probably because the bread was traditionally torn into little pieces.
There are a couple different versions. One version actually uses hummus as a base with layers of bread. The version in this recipe uses whole chickpeas and layers them with crispy pita bread and garlic yogurt.
In general, the word fatteh refers to a Middle Eastern dish that uses crispy bread. It’s a great way to use up stale pita bread, so it’s known as a simple and homey dish.
Why make this chickpea fatteh?
It’s the easiest version of fattet hummus you’ll find! You don’t need to cook or heat the chickpeas, the garlic yogurt takes minutes, and it’s super simple to toast the bread using any method you prefer.
This is a very healthy and filling dish, and can be served as an appetizer or as a main dish.
You probably have all the ingredients you need right at home!
My method gives you fatteh with yummy crispy bread instead of soggy bread. I also give you a great way to make this in advance and keeping it tasting fresh.
Ingredients you need:
For the bread:
Pita bread– any thickness works, and whole wheat and regular pita bread both are fine.
Olive oil-to coat the bread with, infuse it with flavor and get it nice and crispy. Use a good quality extra virgin olive oil.
For the yogurt sauce:
Yogurt: I use plain yogurt, whole fat. Greek yogurt will also work.
Garlic cloves, tahini, salt and lemon: These will give this great tangy flavor to the yogurt and are all classic parts of a fatteh sauce
Canned chickpeas– so much easier than using dry chickpeas, and you don’t even need to cook them!
Cumin and salt
Toasted nuts: this is another trademark of fatteh. Toasted almond slivers and or toasted pine nuts are typically used.
Chopped fresh parsley
Pomegranate: optional but they give great color and flavor
Steps to making the easiest fattet hummus:
- Make the crunchy pita bread: Toast the pita bread that you’ve cut into pieces in the oven or in an air fryer. In a 350F oven, this will take about 10-12 minutes, in an air fryer about 6-8 minutes. You can tear the pita into pieces, but I find it easiest to use kitchen scissors to cut the bread up. Once toasted, set this aside.
- Make the garlic yogurt sauce: Mix together the yogurt, garlic, tahini, lemon juice and salt. Taste for seasoning and adjust as needed.
- Prep the chickpeas: Open the can, drain the chickpeas and rinse really thoroughly. Then you simply need to add seasoning and stir to combine.
- Assemble: Layer the chickpeas on the base of a shallow serving dish, then top with the yogurt sauce. Scatter some pita chips on top, and garnish with toasted nuts, parsley and pomegranate seeds. Assemble right before serving.
Making fatteh in advance:
I don’t recommend storing leftover fatteh, as the yogurt sauce will start to clump up and harden, and the bread will get soggy. Plus, it’s so easy to assemble that it’s best to do it right before serving.
To make this chickpea fatteh in advance, prepare the garlic yogurt sauce and place in an airtight container for 1-2 days. Bake the pita chips, and keep at room temperature in an airtight container (up to one week in advance). You can also toast the nuts in advance, up to one week. Chop the parsley in advance, and store in fridge.
This way, when you are ready to assemble, it will be so simple.
Expert tips and tricks:
- Toast the bread until nice and crispy so it maintains it’s crunch in the final product.
- Taste the yogurt sauce and adjust! You may want it more garlicky, more of a tahini flavor, more salt. Make it your own.
- Rinse the canned chickpeas thoroughly to get rid of that sticky aquafaba.
- Follow the directions to layer the fatteh so that the crispy bread is the final layer. That’ll give you the nicest texture.
Chickpea Fatteh FAQS:
Yes, absolutely. You just need to use dairy free yogurt, like coconut yogurt.
If you don’t mind making more work for yourself, sure. Just make sure you soak and prepare them however you would do that, and use the cooked chickpeas in the fatteh.
You can make the garlic yogurt sauce in advance, and toast the pita bread in advance, but make sure to assemble right before serving.
For more easy Middle Eastern recipes:
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For the pita chips:
- 4 loaves pita bread
- 3 tablespoon olive oil
For the yogurt sauce:
- 1 1/2 cups yogurt 2 yogurt containers, 6 oz each (170g)
- 2 garlic cloves, crushed or minced
- 1/2 lemon juiced 2 tbsp
- 2 tablespoon tahini
- 1/4 teaspoon salt up tp 1/2tsp
For the chickpeas:
- 1 can chickpeas 14oz/400g
- 1/4 teaspoon cumin powder
- 1/4 teaspoon salt
- big handful parsley, chopped
- 1/4 cup toasted pine nuts or almond slivers see notes on how to toast them
- handful pomegranate seeds, optional but recommended
For the pita bread:
- Heat oven to 350F (180C), and line a baking sheet with parchment paper.
- Cut the pita bread into cubes. Drizzle evenly with olive oil and toss to coat. Cook in the oven for around 10-12 minutes, shaking pan halfway through, until bread is crispy and golden brown. Alternatley, you can air fry them for 6-8 minutes at the same temperature, shaking the basket halfway through.
For the yogurt sauce:
- Mix together all the ingredients for the yogurt sauce, taste and adjust seasoning. Store in the fridge until ready to assemble.
For the chickpeas:
- Mix the rinsed drained chickpeas with the cumin powder and salt until evenly coated. Place chickpeas on the base of your serving dish.
- Layer the base of a serving dish with the eggplant tomato mixture. Top with the yogurt sauce, then as much pita bread as you want. Garnish with parsley, toasted nuts, and pomegranate seeds. It's best to assemble right before serving, but store any leftovers in the fridge.