* Tisseeay *

1 day-old pita bread
2 15-oz cans garbanzo beans, undrained
2 - 3 garlic cloves
Salt to taste
1 - 2 tbsp lemon juice
2 - 4 tbsp tahina
1/4 cup slivered almonds or pine nuts
1 - 2 tbsp butter
Roasted cumin powder (optional)

Keep the pita-bread out for 1 day so that it turns dry
and crisp.
Crush lightly and spread evenly into a 9x13-inch dish.
Put 1 can of undrained beans in a saucepan, and add
all the liquid from the 2nd can of beans. Add water
if required, and boil for 5-6 minutes. Strain and
keep aside.
Put the beans from the 2nd can in a food-processor.
Add garlic, salt, lemon juice and tahina. Add water
strained from the boiled beans as required.
Blend till smooth. This paste is called hummus.
Melt the butter in a skillet. Saute the nuts over
low heat till crisp.
Spread hummus over the bread, and then the boiled
beans. Sprinkle the nuts evenly all over.
Sprinkle roasted cumin powder (optional).
Mix lightly and spoon into individual bowls.
Serve with chopped onions or salsa or pickle.