Crispy Pita with Chickpeas and Yogurt (Fattet Hummus)
Crispy Pita with Chickpeas and Yogurt (Fattet Hummus) is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Smash 1 garlic clove with the side of a chef’s knife and combine in a medium saucepan with chickpeas and 2 Tbsp. oil.
Pour in cold water to cover chickpeas.
Season with salt and bring just barely to a simmer.
As soon as you see bubbles, remove pan from heat and set aside.
Spread out pitas on a rimmed baking sheet.
Drizzle with remaining 1/3 cup oil and toss to coat; season with salt.
Bake, tossing halfway through, until golden brown and crisp, 8–10 minutes.
Remove pita chips from oven and set aside.
Finely grate remaining garlic into a small bowl.
Add yogurt and lemon juice and mix well to combine; season with salt.
Melt butter in a small skillet over medium heat.
Add cashews and cook, stirring, until nuts and butter are golden brown, about 5 minutes.
Divide pita chips among bowls and scoop some lemon yogurt over.
Drain chickpeas and divide evenly among bowls, then spoon over some of the toasted cashews and brown butter.
Sprinkle with sumac just before serving if desired.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
