Fattet Hummus is a popular Middle Eastern breakfast or brunch dish. It’s simple to make, especially with canned chickpeas. First up, you toast pita bread (I used 100 percent whole wheat pita) in salt and olive oil. Meanwhile, canned chickpeas are simmered right in their canning liquid to soften. Garlic is tempered with lemon juice in two bowls. One bowl will eventually be mixed with tahini, yogurt (I used non-fat, a version with no additives), pomegranate molasses, and mint. After they are tender, the chickpeas are drained and mixed with the second bowl of garlic and lemon with some ground cumin To assemble, one simply places the toasted pita on a platter, tops with the chickpea mixture, and then drizzled with the tahini-yogurt dressing. On top of that goes parsley, toasted pine nuts, and pomegranate seeds. I like to add additional olive oil on top, too.
Recipe here: https://www.americastestkitchen.com/recipes/16842-fattet-hummus-crispy-pita-with-garlicky-yogurt-and-chickpeas
by Jonnyrashid