Fattet hummus

Method

1. 1 Soak chickpeas overnight, then simmer for 40 minutes until tender, reserving some of the cooking water.
2. 2 Tear the pita bread into bite-sized pieces and bake at 200°C for 8 minutes until crispy.
3. 3 Beat the yogurt with sesame paste, crushed garlic, lemon juice, and salt until smooth.
4. 4 Roast pine nuts with butter for 3 minutes until golden brown and fragrant.
5. 5 Arrange the crispy pita bread at the bottom of the bowl, pour in some hot bean broth, and then spread the chickpeas on top.
6. 6 Cover with yogurt sauce, drizzle with pine nut butter, sprinkle with parsley and cumin powder, and eat immediately.