Fatteh Hummus

Name: Fatteh Hummus (Crispy Pita & Yogurt)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 2 large rounds day-old pita bread; 3 cups vegetable oil, for frying; Kosher salt, to taste; 1/4 cup pine nuts; 1 clove garlic; 1 lemon; 1 cup full-fat whole milk yogurt; 2 tbsp tahini; 1 cup hummus; 1/2 cup canned chickpeas, warmed; Extra virgin olive oil, for drizzling; Pomegranate molasses, for drizzling; 1/4 cup pomegranate seeds; Fresh parsley, for garnish

Fatteh Hummus is a layered Middle Eastern breakfast combining crispy fried pita, creamy hummus, and a tangy yogurt-tahini sauce topped with chickpeas and toasted pine nuts. The contrast of textures—crispy, creamy, and crunchy—makes it a standout dish.

🌍Middle Eastern 🏷️Fatteh 🏷️Hummus 🏷️Lebanese 🏷️Breakfast Brunch

🏷️

-0:00

cookingwithshereenonTikTok

Total

25 min

Servings

2

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by cookingwithshereen

-0:00

cookingwithshereenonTikTok

Ingredients

2 large rounds day-old pita bread
3 cups vegetable oil, for frying
Kosher salt, to taste
1/4 cup pine nuts
1 clove garlic
1 lemon
1 cup full-fat whole milk yogurt
2 tbsp tahini
1 cup hummus
1/2 cup canned chickpeas, warmed
Extra virgin olive oil, for drizzlingoptional
Pomegranate molasses, for drizzlingoptional
1/4 cup pomegranate seedsoptional
Fresh parsley, for garnishoptional

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Instructions

1
Cut the day-old pita bread into bite-sized pieces.
2
In a deep pot, heat oil for frying. Working in batches, fry the pita pieces until golden brown and crispy.
3
Remove the fried pita with a spider strainer and transfer to a parchment-lined baking sheet. Immediately season with kosher salt.
4
Spread pine nuts on a baking sheet and toast in the oven until fragrant and golden.
5
To make the yogurt sauce, grate one garlic clove into a medium bowl.
6
Zest one lemon into the bowl, then squeeze in the juice of half the lemon.
7
Stir the garlic, zest, and juice together and let it sit for a few minutes to allow the acid to mellow the raw garlic flavor.
8
Add the yogurt, tahini, and a pinch of kosher salt to the bowl.
9
Whisk everything together until the sauce is smooth and has a slightly loose, pourable consistency.
10
To assemble, arrange the fried pita chips on a serving platter.
11
Spoon dollops of hummus over the pita chips.
12
Pour the yogurt sauce over the hummus and pita.
13
Top with warmed chickpeas.
14
Drizzle with extra virgin olive oil and pomegranate molasses.
15
Garnish with pomegranate seeds, the toasted pine nuts, and freshly chopped parsley.

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Tips & Notes

Pro tips

Fry pita at medium-high heat (350°F) until golden and crispy (2–3 minutes per side), not brown; too-dark pita becomes bitter.
Mix yogurt and tahini sauce ahead, but don't drizzle it on fried pita until service to prevent sogginess.
Toast pine nuts separately in a dry skillet for 2–3 minutes, stirring often, to deepen flavor without burning.
Layer components directly in a shallow bowl or platter: crispy pita base, then hummus, yogurt sauce, warm chickpeas, and toppings.

Substitutions

Pine nuts → walnuts or sliced almonds (toasted for best flavor)
Pomegranate seeds → pomegranate molasses (1 tbsp drizzled) or fresh lemon zest
Full-fat yogurt → Greek yogurt (slightly thicker sauce; thin with 1–2 tbsp milk if needed)

Storage & make-ahead

Store fried pita, yogurt sauce, and hummus separately in airtight containers (up to 3 days). Assemble and serve fresh; reheat chickpeas gently before plating.