Palestinian Fattet Hummus

Preheat your oven to 400°F (200°C). Cut the pita bread into small, bite-sized pieces and spread them in a single layer in a baking dish.

Drizzle the pita pieces with olive oil or use cooking spray, and toss to coat. Bake for 10-15 minutes, or until golden and crispy.

While the pita is toasting, prepare the sauce. In a medium bowl, whisk together the plain yogurt, tahini, minced garlic, lemon juice, and salt until smooth and creamy. Set aside.

In a small saucepan, warm the chickpeas with a few tablespoons of their reserved liquid over medium heat.

Once the pita is toasted, layer the warm chickpeas evenly over the top.

Pour the yogurt-tahini sauce over the chickpeas, spreading it to cover the entire surface.

Sprinkle generously with sumac.

In a small skillet, melt the ghee over medium heat. Add the pine nuts and toast, stirring constantly, until golden brown (about 1-2 minutes).

Immediately pour the hot ghee and toasted pine nuts over the fatteh. Serve right away while the pita is still crispy.