Fattet Hummus (فتة حمص) — Chickpeas with Yogurt and Crisp Bread

• 2Lebanese pita bread (about 110 g total, split and cut into 3 cm squares)
• 15 mlextra-virgin olive oil
• 1 gfine sea salt
• 480 gcooked chickpeas (drained weight)
• 240 mlchickpea cooking liquid (or water if using canned chickpeas)
• 0.5 tspground cumin
• 350 gplain whole-milk Greek yogurt
• 60 gtahini
• 30 mlfresh lemon juice
• 2 clovegarlic (finely grated)
• 15 gunsalted butter
• 30 gpine nuts
• 1 tspground sumac
• 0.5 tspAleppo pepper
• 6 sprigflat-leaf parsley (leaves chopped)

Instructions

1. 1

   Heat the oven to 190°C. Toss the pita squares with 15 ml olive oil and 1 g salt on a baking sheet, then bake for 8 to 10 minutes until crisp, dry, and golden at the edges.

2. 2

   Put the cooked chickpeas, chickpea cooking liquid, cumin, and 2 g salt in a saucepan over medium heat. Simmer for 6 to 8 minutes until the chickpeas are very hot and the liquid is savory, then keep them warm because fattet hummus is best assembled hot.

3. 3

   Whisk the Greek yogurt, tahini, lemon juice, grated garlic, and 3 g salt in a bowl until smooth and pourable. If the sauce is thicker than softly whipped cream, whisk in 30 ml of the hot chickpea liquid from the saucepan to loosen it without chilling the dish.

4. 4

   Melt the butter in a small skillet over medium heat and add the pine nuts. Cook for 2 to 3 minutes, shaking the pan often, until the nuts are evenly golden and the butter smells nutty but not browned to bitterness.

5. 5

   Spread the crisp pita across the bottom of a warm serving bowl or four individual bowls. Spoon over the hot chickpeas with about 120 ml of their liquid so the bread softens in places while some edges stay crisp.

6. 6

   Pour the yogurt tahini sauce over the chickpeas in a thick blanket. Finish immediately with the hot buttered pine nuts, sumac, Aleppo pepper, and chopped parsley so the contrast of warm chickpeas, cool yogurt, and crisp pita remains clear.