Place the chickpeas in a pot over the stove and bring to a boil.

In a bowl, combine the hummus with salt, tahini, lemon juice, garlic, and a little water. Stir until well mixed.

In a serving dish, spread the cut pita bread and gradually pour some of the chickpea cooking water over it. Then spread the creamy hummus mixture on top.

Garnish with pomegranate seeds, whole chickpeas, cumin, and sumac. Heat the clarified butter or ghee and pour it over the top.