Fatteh hummus

Method

1. 1 Soak chickpeas for 8 hours, then simmer until tender, reserving a few whole beans to sprinkle on top.
2. 2 Blend most of the chickpeas with tahini, garlic, and lemon until smooth and warm.
3. 3 This version uses pureed chickpeas as its base, unlike the eggplant or shredded chicken versions.
4. 4 Toast the pita bread until crispy, then crumble it and arrange a thick layer at the bottom of the bowl.
5. 5 Scoop the chickpea puree over the top, then drizzle with the garlic yogurt.
6. 6 Melt the butter until it turns brown and fragrant, then pour the hot butter over the roasted pine nuts and eat immediately.