Fattet Hummus

Directions

1. 1
   Drain the chickpeas and simmer in fresh water to cover until they are really very soft, usually well over an hour, adding salt only when they are nearly done.
2. 2
   Beat the yogurt with the garlic and pepper.
3. 3
   Open out the pita breads and leave them for a few minutes in a very hot oven, or turn them under the broiler until they are crisp and very lightly browned.
4. 4
   Then break them up with your hands into the bottom of a serving dish.
5. 5
   Pour the chickpeas and some of their cooking water over the bread, soaking it thoroughly, keeping out a few chickpeas to decorate the dish.
6. 6
   Pour the yogurt mixture over the chickpeas.
7. 7
   To garnish, crush the mint leaves over the top.
8. 8
   Fry the pine nuts in the butter or oil until they are a light brown.
9. 9
   Sprinkle these and the extra chickpeas over the yogurt.
10. 10
    Some people like to sprinkle on hot ground chili pepper or chili flakes.
11. 11
    Serve at once, while the chickpeas are hot and the rest is lukewarm.
12. 12
    A Damascus version called tasseia has the chickpeas crushed with a pestle and mortar and mixed with 23 tablespoons tahina, the juice of 1/2 lemon, and 1 crushed garlic clove.
13. 13
    You can put this in a blender with a little of the cooking liquor.
14. 14
    Squeeze a little lemon juice in the chickpea water before sprinkling over the bread, spread the mashed chickpea cream over the top, and cover with yogurt, then garnish as before.
15. 15
    Instead of toasting the bread, some people like to cut it into triangles and deep-fry them in hot oil, then drain the pieces on paper towels and carry on as above.
16. 16
    An old version of this dish is made with lambs trotters, which give a deliciously rich flavor and texture to the stock.