Ingredients for Crispy Pita with Chickpeas and Yoghurt (Fattet Hummus)

• 2 garlic cloves, divided

• 1 (450g) can chickpeas, rinsed

• 2 tablespoons plus 80ml extra-virgin olive oil

• Koshersalt

• 3 (8"-diameter) pitas, split in half, torn into 1" pieces

• 475ml plain whole-milk yoghurt (not Greek)

• 2 teaspoons fresh lemon juice

• 6 tablespoons unsalted butter

• 110g chopped cashews

• Sumac (for serving

• optional)

Preheat oven to 177°C. Smash 1 garlic clove with the side of a chef’s knife and combine in a medium saucepan with chickpeas and 2 tablespoons oil. Pour in cold water to cover chickpeas. Season with salt and bring just barely to a simmer. As soon as you see bubbles, remove pan from heat and set aside.

Spread out pitas on a rimmed baking sheet. Drizzle with remaining 80ml oil and toss to coat; season with salt. Bake, tossing halfway through, until golden brown and crisp, 8–10 minutes. Remove pita chips from oven and set aside.

Finely grate remaining garlic into a small bowl. Add yoghurt and lemon juice and mix well to combine; season with salt.

Melt butter in a small skillet over medium heat. Add cashews and cook, stirring, until nuts and butter are golden brown, about 5 minutes.

Divide pita chips among bowls and scoop some lemon yoghurt over. Drain chickpeas and divide evenly among bowls, then spoon over some of the toasted cashews and brown butter. Sprinkle with sumac just before serving if desired.

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