Hummus Fatteh

Drain the canned chickpeas and wash them thoroughly under cold water.

Place the drained chickpeas in a pot with 1 tsp salt, 1/2 tsp cumin, and 1 tsp aleppo pepper flakes. Add 1.5L of water and bring to a boil. Cook on high heat for 20-30 minutes until the chickpeas are soft.

Drain the cooked chickpeas into a sieve, making sure to reserve the cooking liquid.

Cut the pitta loaves into bite-sized pieces.

Add 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper to the bread pieces. Mix well to coat evenly.

Place the seasoned bread pieces on a baking sheet and bake at 180°C (360°F) for 8-12 minutes, or until golden brown and crispy.

In a food processor or blender, combine the yoghurt, tahini, 3 cloves of garlic, 1/2 tsp salt, 1/2 tsp cumin, and 4 tbsp lemon juice. Add 1 cup of the reserved chickpea liquid and half of the cooked chickpeas.

Blend until the mixture is well combined and smooth. If the sauce is too thick, thin it out with more reserved chickpea liquid until desired consistency is reached.

Melt 1/2 tbsp butter or ghee in a small pan over medium heat.

Add the pine nuts to the melted butter and toast for 1-2 minutes, stirring frequently, until lightly golden and fragrant. Remove from heat immediately to prevent burning.

Place 1/3rd of the crispy bread pieces in a serving bowl. Pour 1/4 cup of the reserved chickpea liquid over the bread and let it soak for a minute.

Add 1/2 clove of crushed garlic to the bowl. Add half of the remaining cooked chickpeas over the bread.

Spoon about 1/3rd of the hummus sauce over the chickpeas and bread. Mix gently.

Pour the bread and chickpea mixture into the serving bowl. Top with more hummus sauce and the remaining chickpeas.

Drizzle the melted ghee over the top. Sprinkle with the toasted pine nuts and a pinch of paprika. Serve immediately.