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Preheat the oven to 180C fan (200C/400F/Gas 6).
Mix the tahini with the yogurt, garlic, chilli and lemon juice. Season to taste.
Drizzle the pitta bread pieces with oil and place them on a baking tray. Toast in the oven for 12–15 minutes until golden.
Now make the hummus. In a saucepan, warm the chickpeas with the liquid from the tins until they are heated through. Strain, but reserve the cooking liquid. Put half the chickpeas in a blender with the rest of the hummus ingredients and blitz to a smooth paste. Add this to the tahini/yogurt mixture.
Place the toasted bread in a serving bowl, adding 120ml (4fl oz) of the reserved chickpea cooking liquid and three-quarters of the remaining chickpeas. Pour over one-quarter of the hummus and yogurt mix and combine it all together until all of the bread is covered and coated. Top with the rest of the yogurt and hummus mix.
Decorate with chopped parsley, paprika, pomegranate seeds, the remaining chickpeas and the toasted pine nuts. Drizzle with olive oil, garnish with mint and serve.