Name: Spiced Chickpeas With Crispy Pita, Yogurt, and Brown Butter
Yield: 4 servings
Ingredients: 2 8-inch pita breads, split in half crosswise, torn into 1-inch pieces; ⅓ cup plus 2 tablespoons olive oil; Kosher salt, freshly ground pepper; 2 16-ounce cans chickpeas, drained; 2 garlic cloves, finely grated; ¼ teaspoon ground cumin; 3 tablespoons unsalted butter; ¼ cup raw cashews; 3 tablespoons pine nuts; 1¼ cups plain, whole-milk (not Greek) yogurt; ¼ cup coarsely chopped parsley; ¼ cup torn mint leaves, plus sprigs for serving; ¼ teaspoon smoked paprika; Radishes with tops and oil-cured olives (for serving)

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Alex Lau

This version of the Levantine breakfast dish, known as fatteh hummus, is all about the contrast of textures and flavors: crunchy pita chips, creamy chickpeas, and tart yogurt.

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