Preheat the oven to 200°C (400°F). Tear the Pita bread into bite-sized pieces, toss with a little Olive oil and a pinch of Salt, spread on a baking sheet and bake 8–12 minutes until golden and crisp (or shallow-fry until crunchy).
While the pita crisps, whisk together the Plain full-fat yogurt with Tahini, finely minced Garlic, Lemon juice and a pinch of salt; if the sauce is very thick, stir in a tablespoon of the Chickpea cooking liquid to loosen it to a spoonable consistency.
In a small skillet, melt the Unsalted butter over medium heat and cook until it foams and just begins to brown; add the Pine nuts and toast until golden, then remove from the pan and set aside (reserve the browned butter).
In a sauté pan heat a drizzle of olive oil, add the Chickpeas, Ground cumin and a pinch of salt, then add a splash of the chickpea cooking liquid and cook a few minutes until the chickpeas are warmed through and coated in a lightly saucy spice glaze.
To assemble, spread a layer of the crispy pita pieces in a shallow serving dish, spoon over the yogurt-tahini mixture, then top with the warm chickpeas and any pan juices. Drizzle with the reserved browned butter and toasted pine nuts, scatter chopped Fresh parsley on top and finish with a generous sprinkle of Ground sumac (and an extra drizzle of olive oil if you like).
Serve immediately so the pita stays crisp beneath the creamy yogurt and warm chickpeas; leftovers can be kept separately to preserve textures.
