A creamy, crunchy take on classic fatteh made with Terranean pita chips, warm chickpeas, tahini yogurt sauce, and toasted nuts.
INGREDIENTS
- Terranean pita chips
- 1 can chickpeas, drained and rinsed
- 2 cups plain yogurt
- 2–3 tablespoons tahini
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- ¼ cup pine nuts or slivered almonds, toasted
- 2–3 tablespoons olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped, optional
- Ground sumac or paprika, optional
INSTRUCTIONS
-
In a bowl, whisk together the yogurt, tahini, lemon juice, garlic, and a pinch of salt until smooth and creamy.
-
Warm the chickpeas in a small pan over medium heat with a little olive oil and a pinch of salt.
-
Spread the Terranean pita chips in a large serving bowl or platter.
-
Layer the warm chickpeas over the pita chips.
-
Spoon the yogurt sauce generously over the top.
-
Sprinkle with toasted pine nuts or slivered almonds.
-
Garnish with chopped parsley and sumac or paprika, if desired.
-
Serve immediately while the pita chips are still crisp.
