فتّة الحمص

Boil the chickpeas in the usual way until cooked

Cut the Arabic bread into cubes, then toast it in the oven or fry it until it becomes crispy.

In a bowl, mix the yogurt with tahini, mashed garlic, lemon juice, and salt.

Add a bit of the chickpea boiling water to get a smooth consistency. Taste and adjust the seasoning as desired

In the serving dish, place a layer of the crispy bread at the bottom.

Spread the boiled chickpeas over the bread (preferably warm).

Pour the yogurt mixture over the chickpeas and bread, covering them well.

In a pan, heat the ghee or butter, toast the pine nuts or almonds (optional), and pour it immediately while hot over the dish.

Garnish the top with chopped parsley, a sprinkle of sumac, and optionally a light sprinkle of cumin.