Fatteh Hummus Recipe

Prep and crisp the pita

Preheat oven to 400°F (200°C). Tear each pita into 6–8 bite-size pieces. Toss the pita pieces with 3 tbs olive oil and 1 tsp fine sea salt until evenly coated. Spread in a single layer on a baking sheet and bake 8–12 minutes, tossing once, until golden-brown and crisp. Remove and let cool slightly.

Make smooth hummus

In a food processor combine 2 cups drained chickpeas, 1 tbs tahini, 2 tbs lemon juice, 1 minced garlic clove, 1 tsp ground cumin, and 1 tsp kosher salt. With the processor running, add 2 tbs cold water or reserved chickpea liquid in a steady stream until the mixture becomes very smooth and spreadable (add up to 1–2 tbs more liquid if needed). Taste and adjust salt or lemon. Transfer hummus to a shallow serving dish and smooth the top.

Finish hummus

Drizzle 2 tbs extra-virgin olive oil over the hummus surface and set aside while you prepare the warm topping.

Heat 2 tbs olive oil or butter in a skillet over medium heat. Add 1 finely chopped shallot and sauté 2–3 minutes until softened. Add 1 minced garlic clove and cook 30 seconds until fragrant. Add the reserved whole chickpeas and 1/2 tsp ground cumin; stir to combine and cook 4–6 minutes until chickpeas are heated through and begin to brown lightly.

Stir in 1 tsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Remove from heat.

Toast nuts: In a small dry skillet over medium heat, toast 1/2 cup slivered almonds (and 2 tbs pine nuts if using) 3–4 minutes, shaking the pan, until fragrant and golden. Remove to a bowl to cool.

Prepare garlic yogurt: Whisk together 1 cup thick plain yogurt, 1/2 clove minced garlic, 1 tsp lemon juice, and 1/4 tsp salt until smooth. Adjust seasoning to taste.

Assemble the fatteh: Spoon or spread the hummus in a shallow wide serving plate. Distribute the crispy pita pieces evenly over the hummus. Spoon the warm chickpea mixture over the pita so some chickpeas and juices soak into the crackers. Dollop or drizzle the garlic yogurt over the top in small pools.

Finish and serve: Sprinkle the toasted almonds and pine nuts over the dish. Drizzle extra-virgin olive oil (optional extra) across the top and dust with 1 tsp paprika or Aleppo pepper and 2 tbs chopped fresh parsley. Serve immediately so the pita remains partly crisp with warm chickpeas on top.