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1
Drain the beans, and combine in a large pot with 6 cups of water.
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2
Bring to a boil, reduce the heat, cover and simmer one hour.
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3
Add salt to taste, and continue to simmer for another hour, until the beans are very tender.
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4
Drain through a colander set over a bowl.
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5
Add 2 tablespoons lemon juice to the broth, taste and adjust salt.
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6
Preheat the oven to 350 degrees.
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7
Open the pita breads, and toast in the oven until crisp, about 10 minutes.
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8
Oil a 3-quart baking dish.
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9
Break the pitas into pieces, and line the dish with the bread.
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10
Combine the garlic with 1/4 teaspoon of salt in a mortar and pestle, and mash to a paste.
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11
Puree half the chickpeas with half the garlic and the cumin in a food processor fitted with the steel blade.
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12
With the machine running, add 3 tablespoons of the lemon juice, the olive oil and 3/4 cup of the cooking liquid from the beans.
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13
Add salt to taste.
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14
Douse the pita bread with 1 cup of the chickpea broth.
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15
Scrape the pureed chickpeas over the pita bread in an even layer.
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16
Top with the remaining chickpeas.
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17
Stir the remaining garlic, the tahini and the remaining lemon juice into the yogurt.
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18
Add salt to taste.
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19
Spread in an even layer over the chickpeas.
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20
Warm for 15 minutes in the preheated oven, sprinkle on the mint and serve.
