Fatteh Layer Cups with Za'atar Pita Crumble and Brown-Butter Pine Nuts

Method

1. Preheat the oven to 180 °C. Tear the pita into 1 cm pieces, toss with the olive oil and za'atar on a tray and bake for 8 min, until crisp and golden. Let cool, then crush lightly into a coarse crumble with some bigger pieces.

   Add in this stepPita breads (about 15 cm) 2Extra-virgin olive oil 1½ tbspZa'atar 1 tsp

   oven

2. Put the drained chickpeas and the hot water in a 16 cm pot over medium heat and warm them for 4 min, until steaming. Set aside 1 tablespoon of whole chickpeas per cup for the top.

   Add in this stepCanned chickpeas, drained 240 gHot water 70 ml

   medium heat

3. Blend the rest of the warm chickpeas with their water, the tahini, half the lemon juice, half the garlic and half the salt for about 2 minutes, until silky. Add a splash of hot water if it is too thick: warm hummus should slowly slide off a spoon.

   Add in this stepTahini 2 tbspLemon juice ¾ tbspGarlic cloves ½Salt ¼ tsp

4. Grate the remaining garlic into the yogurt and stir in the rest of the lemon juice and salt.

   Add in this stepGreek yogurt 200 gGarlic cloves ½Lemon juice ¾ tbspSalt ¼ tsp

5. Melt the butter in a small pan over medium heat. When it foams, add the pine nuts and stir for 2 min, until the butter smells nutty and turns light brown and the nuts are golden. Take off the heat and stir in the paprika; the heat of the pan is enough.

   Add in this stepButter 20 gPine nuts 20 gPaprika ½ tsp

   medium heat

6. Build the cups in 2 × 250 ml glasses: warm hummus, a layer of pita crumble, the garlic yogurt, the reserved chickpeas, more crumble, then a spoonful of brown butter and pine nuts and some parsley. Serve right away with a spoon, while the layers are still warm and crunchy.

   Add in this stepFlat-leaf parsley, chopped 2 tbsp