فتة حمص

Instructions

1. 1 Preheat the oven to 200°C and spread the torn pita pieces on a baking sheet in a single layer. Toast for eight to ten minutes, turning once halfway, until the bread is evenly golden and crisp throughout.
2. 2 Place the drained chickpeas in a saucepan with enough water to cover them by two centimetres. Add the ground cumin and a pinch of salt, then warm over medium heat for about five minutes until heated through.
3. 3 In a mixing bowl, whisk together the yogurt, minced garlic, tahini, lemon juice, and a quarter teaspoon of salt until the mixture is completely smooth and pourable, adding a tablespoon of warm water if needed.
4. 4 Arrange the toasted pita pieces across the bottom of a deep serving platter, creating an even base layer that will absorb the sauces and form the foundation of the dish.
5. 5 Drain the warm chickpeas and spoon them evenly over the pita layer, then ladle the yogurt-tahini sauce generously over the chickpeas, ensuring every area of the dish is covered.
6. 6 Melt the butter in a small skillet over medium heat, add the pine nuts, and toast them for two to three minutes, stirring constantly until they turn golden brown and the butter begins to foam.
7. 7 Sprinkle the paprika into the sizzling butter and pine nuts, stir once, then immediately pour the hot spiced butter over the yogurt layer. Garnish with fresh parsley and serve at once while still warm.