• Preheat oven to 350°F. Line a baking tray with parchment paper or Silpat liner. Set aside.
• Add chickpeas to a saucepan and cover with 2 1/2 cups water, cumin and slightly crushed garlic cloves. Bring to a boil, lower heat to simmer; cook uncovered for 10 minutes.
• Tear the pita into 1-inch pieces and transfer to a mixing bowl. Add 2 tbsp olive oil, cumin and salt and toss to combine. Spread on lined baking tray and toast in preheated oven for 20 minutes, or until golden brown.
• In a small bowl, add and stir together parsley, lemon zest, olive oil, salt and red pepper flakes. Set aside.
• In a small skillet over low heat, gently dry toast the pine nuts until golden brown. Set aside.
• Transfer 1 1/2 cups cooked chickpeas to a food processor. Add cooked garlic cloves, 7 tablespoons of cooking liquid, lemon juice, yogurt, tahini and salt. Puree until smooth.

Assembly

• To a large mixing bowl, add half of the toasted pita, 1/2 the pine nuts, 2/3 remaining warm chickpeas, and pureed hummus mixture. Gently toss to coat and combine.
• Spoon into a 9x13" or 8x8" dish with sides (for a deeper fatteh hummus). Top with remaining pita chips, remaining chickpeas, remaining pine nuts.
• Spoon the parsley oil over the top and sprinkle with sumac. Serve warm.