Chickpea Fatteh (Fattet Hummus)
This chickpea fatteh is one of the best Middle Eastern breakfast dishes. It combines crunchy pita chips, tender chickpeas, tangy yogurt, and toasted nuts to make a filling, high protein meal. It's quick and easy to make with common pantry ingredients!
Servings: 2 people
Calories per serving: 771
INGREDIENTS
Pita Chips
- 2 loaves thin pita bread, about 2 cups of cut up squares
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
Chickpea Layer
- 1 ½ cups cooked chickpeas, or one 15 oz can *see note*
- ¼ cup aquafaba (chickpea broth)
- 1 garlic clove, crushed
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
Yogurt Layer
- 1 ½ cups plain yogurt, about 1 pound, room temperature
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 garlic clove, crushed
- 1 teasppoon kosher salt
Sizzling Topping
- 2 tablespoons ghee, or clarified butter
- 3 tablespoons pine nuts, raw (can sub with sliced almonds or cashews)
Garnish
- Aleppo pepper, optional
- Fresh chopped parsley, optional
INSTRUCTIONS
- Preheat the oven to 400°F. Separate the pita bread layers and cut into about 1 inch squares. Toss with olive oil and salt, spread on a baking sheet, and toast for about 8 minutes, tossing halfway through. Remove them from the oven when they are a deep golden brown and set aside.
- Place the cooked chickpeas in a saucepan with the aquafaba, garlic, cumin, and salt. Bring it to a simmer over medium-low heat, stirring occasionally, for about 5 minutes. Set aside.
- In a medium bowl, whisk the yogurt on its own until it is smooth and there are no more lumps. Add the tahini, lemon juice, garlic, and salt, and whisk again until fully combined.
- Place a fry pan over medium heat with the ghee and pine nuts. Stir frequently and keep an eye on them. You have about 5 minutes to assemble the fatteh bowl before the pine nuts brown.
- While the pine nuts are frying, quickly assemble the fatteh. Place a layer of pita chips on the bottom of a shallow bowl, then top with the chickpeas and their broth. Pour the yogurt mixture over the chickpeas. Sprinkle with Aleppo pepper if desired.
- Once the pine nuts are a deep golden brown, immediately take the pan off the heat and pour the pine nuts with the hot melted ghee all over the fatteh. It will sizzle, so be careful not to burn yourself.
- Garnish with fresh parsley if desired and serve immediately while the pita chips are still a little crunchy and the fatteh is warm.
NOTES
Chickpeas: To cook dried chickpeas, check out this guide. If using canned chickpeas, transfer them to a pot and simmer them for 20 minutes or until they become very soft and tender before proceeding with the recipe.
Pita chips: Traditionally, the pita bread is fried. However, I like to toast the pita in the oven to reduce the amount of fat, plus it's easier. But feel free to fry your pita chips!
NUTRITION
Calories: 771kcal | Carbohydrates: 50g | Protein: 22g | Fat: 56g | Saturated Fat: 17g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 23g | Cholesterol: 62mg | Sodium: 1464mg | Potassium: 839mg | Fiber: 11g | Sugar: 15g | Vitamin A: 237IU | Vitamin C: 10mg | Calcium: 320mg | Iron: 6mg
Nutrition information provided is an estimate and may vary.
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