Instructions

• Prepare pita and pine nuts: cut the pita bread into squares. Toast the pita squares until crisp (in a hot skillet or under a broiler). In a small skillet, toast the pine nuts with a little olive oil over medium heat, stirring, until golden; transfer to a paper towel to drain.
• Make the hummus: place the 2 cups cooked chickpeas, 1/4 cup tahini, 2 tablespoons lemon juice, 2 minced cloves garlic, 1/2 teaspoon salt, and 1/2 teaspoon ground cumin in a food processor or blender.
• Blend the hummus until very smooth, stopping to scrape down the sides as needed. If the hummus is too thick, loosen it a little by adding a small amount of any reserved cooking liquid from the cooked chickpeas (add a little at a time) until you reach the desired consistency.
• Taste the hummus and adjust seasoning by adding more salt, lemon juice, or garlic only if desired.
• Make the yogurt sauce: combine 1 cup plain yogurt, 1 tablespoon tahini, 1 tablespoon lemon juice, 1 minced clove garlic, and 1/2 teaspoon salt in a bowl. Stir until smooth. If the sauce is very thick, thin it slightly with a small amount of any reserved chickpea cooking liquid (add a little at a time).
• Arrange the dish for assembly: place the toasted pita squares in a shallow serving bowl or platter in a single layer. If you reserved any chickpea cooking liquid, sprinkle a little over the pita to soften slightly (optional).
• Spread the blended hummus in an even layer over the pita squares.
• Spoon or spread the yogurt sauce over the hummus in an even layer.
• Garnish with the toasted pine nuts and the 2 tablespoons chopped fresh parsley. If using, sprinkle 1 1/2 teaspoons sumac over the top.
• Serve immediately.