Middle eastern dip dish



Prep time

45 minutes

Cook time

10 minutes

Perfect for a shared starter or lunch with friends, Fatteh takes the chips and dips format and gives it a freshness that is often lacking.


400g chickpeas, drained and rinsed
300ml  greek yoghurt 
60ml tahini
1/2  lemon, juiced
garlic cloves, crushed
1 tsp  ground cumin
40g walnuts
pitta breads
Handful fresh parsley, finely chopped
Handful  pomegranate seeds
1 tsp  sumac
2 tbsps olive oil
salt, to taste


1. Dry fry the walnuts in a frying pan over a medium heat, stirring regularly to prevent burning. Remove from the pan when brittle and toasted, then roughly chop and place to one side.

2. Place the chickpeas in a pan with boiling water and cook for 7 minutes. Strain in a colander when complete.

3. While you wait for the chickpeas to cook, combine the yoghurt, tahini, lemon juice, cumin, garlic and salt in a mixing bowl.

4. Toast your pitta bread then cut into slices.

5. Arrange the sliced pitta around the edge of a serving plate. Pour the yoghurt mixture over the cooked chickpeas in the centre of the plate. Top with the toasted walnuts, pomegranate seeds, parsley, sumac and olive oil.

Chef’s tips

Adjust topping quantities to your own preference and try adding extras such as pistachios for variation.


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