Crispy pita with chickpeas and yogurt: try fattet hummus
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 30 Oct 2025
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Crispy Pita with Chickpeas and Yogurt, also known as Fattet Hummus, is a delightful high-protein dish that beautifully combines textures and flavours. Tender chickpeas are paired with crispy, golden pita pieces, all brought together with a creamy layer of full-fat yoghurt and a hint of garlic. The addition of olive oil and a sprinkle of sumac provides a lovely depth, making this dish a satisfying choice for any mealtime.
Ideal for a light lunch or as a sharing platter at gatherings, this recipe is not only quick to prepare but also packed with protein and healthy fats. The wholesome ingredients come together to create a comforting meal that nourishes the body, making it a perfect option for anyone looking to boost their protein intake while enjoying a taste of Middle Eastern cuisine.
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Ingredients for Crispy pita with chickpeas and yogurt (fattet hummus)
2 garlic cloves, divided
450 g canned chickpeas, rinsed
50 ml extra-virgin olive oil, plus 80 ml
salt, to taste
3 pitas, split in half, torn into 2.5 cm pieces
480 g plain full-fat yogurt (not Greek)
10 ml fresh lemon juice
85 g unsalted butter, softened
70 g chopped cashews
sumac (for serving; optional)
How to make Crispy pita with chickpeas and yogurt (fattet hummus)
Preheat the oven to 180°C (fan) / 190°C (conventional).
Smash 1 garlic clove with the side of a chef’s knife and combine it in a medium saucepan with the chickpeas and 30 ml of oil.
Pour in enough cold water to cover the chickpeas. Season with salt and bring to just below a simmer. As soon as you see bubbles, remove the pan from the heat and set aside.
Spread the pitas out on a rimmed baking tray. Drizzle with the remaining 80 ml of oil and toss to coat, then season with salt.
Bake the pitas for 8–10 minutes, tossing halfway through, until golden brown and crisp. Remove the pita chips from the oven and set aside.
Finely grate the remaining garlic into a small bowl. Add the yogurt and lemon juice, then mix well to combine and season with salt.
Melt the butter in a small frying pan over medium heat. Add the cashews and cook, stirring, until both the nuts and the butter are golden brown, about 5 minutes.
Divide the pita chips among bowls and scoop some lemon yogurt over each. Drain the chickpeas and divide them evenly among the bowls, then spoon over some of the toasted cashews and brown butter.
Sprinkle with sumac just before serving, if desired.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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Historique de l'article
Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
30 Oct 2025 | Originally published
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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