Drain and rinse 850g of canned chickpeas. Put them in a pot with ½ cup of water, 1 minced garlic clove, 1½ teaspoons of ground cumin, ½ teaspoon of black pepper, and half of 1 teaspoon of salt.
Simmer for 15 minutes. Stir in 2 tablespoons of tahini and lightly mash some of the chickpeas.
Toast ¼ cup of pine nuts in a dry pan until golden and set aside. Cut 1 large Arabic pita into small pieces and toast in the pan with half of 2 tablespoons of extra virgin olive oil until crisp.
Gently warm 900g of plain whole-milk yogurt in a saucepan with the remaining oil, 4 minced garlic cloves, and the remaining salt.
Spoon the chickpeas into a serving dish and cover with the yogurt. Top with the pita, the pine nuts, and 1 tablespoon of chopped parsley.
