Fatteh bil Hummus

Ingredients

• 2 cups cooked chickpeas (or two 400g cans, drained)
• 2 thin pita breads, torn into pieces
• 2 tbsp olive oil, for the pita
• 1.5 cups plain whole-milk yogurt, at room temperature
• 2.5 tbsp tahini
• 2 garlic cloves, crushed
• juice of 1 lemon
• 1/2 tsp ground cumin
• 1/4 cup pine nuts
• 2.5 tbsp butter
• fresh chopped parsley and sumac, to garnish
• salt, to taste

Before you cook

• Whisk the yogurt, tahini, crushed garlic, lemon juice, and a pinch of salt together in a bowl, then set aside at room temperature.

Steps

1. Toast the pine nuts in a dry skillet over medium-low heat for 3 minutes until golden, then remove immediately.
2. Toss the torn pita with the olive oil and toast it in a skillet or oven for 6 minutes until deeply golden and crisp.
3. Warm the chickpeas through in a small saucepan with a splash of their liquid.
4. Mash about a third of the chickpeas with a fork, leaving the rest whole, and season with the cumin and salt.
5. Melt the butter in a small pan over medium heat and cook for 2 minutes until it turns golden and smells nutty.
6. Spread the crisp pita in the base of a serving dish.
7. Spoon the warm chickpeas over the pita.
8. Pour the yogurt-tahini sauce over the chickpeas.
9. Scatter the toasted pine nuts on top.
10. Drizzle with the browned butter.
11. Garnish with parsley and sumac and serve immediately.