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1
Use a small mixing bowl and drain the yogurt for 1 hour in a strainer liner lined with cheese cloth.
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2
Place the soaked beans in a large pot of water and bring to a boil. Reduce heat, cover and simmer 1 1/2-2 hours or until beans are very soft.
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3
Separate each pita bread into two pieces and toast or bake in hot oven until browned and crisp.
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4
Lightly oil a serving platter. Once pita is cool enough to handle, break up into pieces and line the bottom of the baking dish.
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5
Drain the chickpeas and *RESERVE* the liquid. Coarsely puree *HALF* of the beans along with the juice of 1 lemon, 1 garlic clove, cumin and 1/2 cup cooking liquid. Add salt and adjust other seasonings if necessary.
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6
To the drained yogurt add the 3 garlic cloves, tahini (if using) and black pepper.
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7
Place about 1/2-3/4 cup of reserved cooking liquid in a measuring cup. Squeeze the remaining juice of half the lemon into the liquid. Lightly sprinkle the lemony liquid over the broken up pita bread pieces just until the bread is moistened but NOT drenched.
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8
Next top the moistened pita bread with the chickpea puree. Spread the remaining whole chickpeas over the puree. Drizzle about 2 tablespoons olive oil all over. Top with the yogurt mixture. Sprinkle with the pine nuts.
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9
Garnish with the fresh mint.
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10
NOTE: Salad is best eaten at the same meal as the dish does not store well.
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11
Yield: 6 servings for a meal or [may] serve more if served as an appetizer.
