Fatteh Hummus Beiruti with Toasted Almonds and Warm Spices

In a small saucepan, gently warm the chickpeas with a splash of water and a pinch of salt until steaming, about 5 minutes.

In a small bowl, whisk the thick Greek yogurt with a clove of finely minced garlic (optional) and a squeeze of lemon juice until smooth and creamy.

In a dry skillet over medium heat, toast the sliced almonds until they are fragrant and turn a deep golden brown, watching closely to prevent burning.

To assemble, place the warm chickpeas into a shallow serving bowl. Spoon the cool, garlicky yogurt over the warm chickpeas—the contrast in temperature is essential for the Beiruti style.

Drizzle with the olive oil and scatter the toasted almonds across the top.

Finish with a generous dusting of sumac for brightness and a handful of chopped fresh parsley. Serve immediately while the chickpeas remain warm.