Fattet Hummus

Ingredients

• 2 x 400g tins chickpeas, with their liquid
• 500g full-fat plain yogurt
• 3 tbsp tahini
• 2 garlic cloves
• Juice of 1 lemon
• 1 tsp fine salt
• 1/2 tsp ground cumin
• 2 large pita breads
• 50g butter or ghee
• 3 tbsp pine nuts
• 10g flat-leaf parsley
• 1/2 tsp sweet paprika
• 1 tbsp olive oil

Before you cook

• Crush the garlic cloves to a paste with a pinch of the salt
• Tear the pita breads into rough 3cm pieces
• Chop the parsley finely
• Whisk the yogurt, tahini, garlic paste, lemon juice and remaining salt in a bowl until smooth and pourable

Steps

1. Heat your oven to 200C.
2. Spread the torn bread on a baking tray and toss it with the olive oil.
3. Bake the bread for 8 minutes, until dry, golden and brittle.
4. Tip the chickpeas and all their liquid into a saucepan and add the cumin.
5. Bring them to a gentle simmer and cook for 10 minutes, until the chickpeas are soft enough to crush against the side of the pan.
6. Melt the butter in a small frying pan over medium heat.
7. Add the pine nuts and swirl the pan constantly for 2 minutes, until they turn light gold, then take the pan off the heat before they darken.
8. Scatter the toasted bread across the base of a wide serving dish.
9. Lift the chickpeas out with a slotted spoon and spread them over the bread, then spoon over four tablespoons of their hot cooking liquid to soften the layer beneath.
10. Pour the tahini yogurt over the chickpeas and spread it to the edges.
11. Pour the hot butter and pine nuts over the top, letting it hiss into the yogurt.
12. Dust with paprika, scatter over the parsley and bring the dish to the table straight away, before the bread goes soggy.