Preheat the oven to 400 degrees. Place the pita breads directly onto the oven grate and bake for 10-13 minutes, flipping halfway through, until toasted. If the pita still seems pliable in the center but you've baked for the right amount of time, don't worry. It will continue to crisp up as it cools. Once cool, break into bite-sized pieces.

Mince the garlic finely. Sprinkle on 1/4 teaspoon salt and use the side of the knife to mash it into a paste (see the video for a visual!). Add the garlic, yogurt, tahini, and salt to a small bowl. Mix well and place in the fridge until serving.

Place the chickpeas, along with their liquid, to a small pot. Add enough water to submerge all the chickpeas by 1 inch. Simmer for 3-5 minutes until the chickpeas are warmed through. To keep them warm, leave them in the pot, off heat, until just before serving. Then, drain the chickpeas.

Heat a skillet over medium head. Add in the olive oil and pine nuts  stirring frequently, until the nuts are golden brown on most sides. Keep an eye on these - they burn quickly!

Spoon the chickpeas into a bowl. Add on a dollop of yogurt, the crispy pita, top with pine nuts, parsley and a drizzle of olive oil. Enjoy!