Fry the pita bread until golden and crispy.

Crush the garlic, then add the yogurt and tahini. Mix well, then add some of the chickpea cooking liquid and stir until the mixture has a creamy consistency.

Place the fried bread in a serving dish, pour the creamy sauce over it, then add the chickpeas. Pour half of the sauce you made on top, then add another layer of bread and the rest of the sauce. Garnish with finely chopped parsley, ground cumin, and a sprinkle of sumac.

Heat oil and butter in a pan, add pine nuts and cook until golden. Pour the oil and pine nuts over the dish. For extra flavor, drizzle some of the oil used for frying the bread on top. Enjoy!