Chickpeas with Garlicky Yogurt & Toasted Pita (Fatteh Hommos)

Place chickpeas in a large bowl. Add enough cold water to cover by 3 inches and let soak for 8 to 24 hours. (Alternatively, place chickpeas in a large saucepan and cover with 3 inches cold water. Bring to a boil and cook for 2 minutes. Remove from the heat. Let stand for 1 hour.)

Drain the chickpeas, transfer to a large saucepan and add water to cover by 2 inches. Bring to a boil over high heat, reduce to a simmer and cook until very tender, about 30 minutes.

Meanwhile, preheat oven to 400 degrees F.

Using a fork, mash garlic with 1/4 teaspoon salt to make a paste. Combine in a medium bowl with yogurt, tahini, 1 tablespoon oil and 1/4 teaspoon salt. Set aside.

Heat the remaining 1/2 teaspoon oil and pine nuts in a small skillet over medium heat. Cook, stirring frequently, until lightly browned, 2 to 3 minutes. Transfer to a small bowl.

Place pita halves on the oven rack and bake until crisp and golden, turning once, 6 to 8 minutes total. Let cool slightly then break into pieces.

Drain the chickpeas, reserving 1/4 cup cooking water. Return the chickpeas and the 1/4 cup water to the pot; stir in the remaining 1/4 teaspoon salt. Transfer the chickpeas to a shallow serving dish. Top with the reserved yogurt sauce, pita pieces and pine nuts. Garnish with parsley, if desired. Serve immediately.