In a bowl, combine the smooth hummus, yogurt, tahini, lemon juice, garlic, and salt. Mix well until you get a thick sauce.

Place the fried or toasted pita pieces on a serving plate. Top with the cooked chickpeas and a little of their cooking liquid, then pour the tahini-yogurt sauce over everything.

Sprinkle with cumin and paprika.

Heat the clarified butter or ghee in a pan and fry the almonds (or pine nuts, if you prefer). Pour them over the dish and garnish with chopped parsley. Enjoy!