Heat the chickpeas in a pot with a little water.

After boiling, drain the chickpeas and place them in a bowl. Add the toasted bread on top.

In another bowl, mix the yogurt with the tahini, vinegar, salt, garlic, and a pinch of cumin. Stir well, then add a little chickpea water and mix until the mixture is smooth.

Pour the yogurt mixture over the bread.

Melt the butter in a pan, then pour it over the yogurt.

Sprinkle a little dried mint and add the cashews.