Breakfast hummus Spiced Chickpeas with Crispy Pita, Yogurt, and Brown Butter

bonappetit.com

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)

Directions at bonappetit.com

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