Skip to main content
Epicurious
Bon Appétit

Crispy Pita With Chickpeas and Yogurt (Fattet Hummus)

By Kamal Mouzawak

4.8

(5)

A pile of thin dark pita chips in a bowl topped with garlic yogurt chickpeas and cashews.
Photo by Alex Lau, Food Styling by Andy Baraghani

Typically eaten for breakfast, this creamy, crunchy dish also pairs well with savory dishes come dinnertime. We took a shortcut by using canned chickpeas, which pick up some flavor from a quick simmer with garlic.

Ingredient Info

Sumac, a tart, citrusy spice generally sold in ground form, can be found at Middle Eastern markets, specialty food stores, and online.

Recipe information

  • Yield

    4 servings

Ingredients

2 garlic cloves, divided
1 (15.5-oz.) can chickpeas, rinsed
2 Tbsp. plus 1/3 cup extra-virgin olive oil
Kosher salt
3 (8"-diameter) pitas, split in half, torn into 1" pieces
2 cups plain whole-milk yogurt (not Greek)
2 tsp. fresh lemon juice
6 Tbsp. unsalted butter
1/2 cup chopped cashews
Sumac (for serving; optional)

Preparation

  1. Step 1

    Preheat 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.

    Step 2

    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.

    Step 3

    Finely grate remaining garlic into a small bowl. Add yogurt and lemon juice and mix well to combine; season with salt.

    Step 4

    Melt butter in a small skillet over medium heat. Add cashews and cook, stirring, until nuts and butter are golden brown, about 5 minutes.

    Step 5

    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.

TagsHummusDipLebaneseMiddle EasternChickpeaBean and LegumeVegetableYogurtDairySideSnackStarterMainBreakfastLunchDinnerVegetarianQuickEasyRamadanBon Appétit

See Related Recipes and Cooking Tips

Read More
Yogurt and Cucumber Soup
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
Tater Tots Tossed in Date Butter
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Cardamom Pancakes With Honey Lime Syrup
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Zucchini, Pea, and Bulgur Pilaf
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Black Sesame Tofu “Basque” Cheesecake
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Jammy Grape Galette
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.