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Blend 1.5 cups boiled chickpeas, ½ cup chickpea water, ¾ cup plain yogurt, ½ cup tahini, 2-3 garlic cloves, ½ tablespoon cumin, 1-2 teaspoons salt, and juice of ½ large lemon until smooth
Adjust consistency by adding more chickpeas and tahini if too thin, or more water if too thick
Taste and adjust salt and lemon juice as needed
Layer broken stale pita bread pieces on the bottom of a serving platter
Add 1 cup whole chickpeas and 1 cup chickpea water, then stir in
Add the blended sauce and stir in
Top with ground beef if using
Toast the fried almonds or pine nuts in ghee and sprinkle on top while still hot
Garnish with additional chickpeas, parsley, and pomegranate arils if desired
Top with black pepper and/or Aleppo pepper
Serve with fresh vegetables and pickles