Cup of Yum
1. Chop half of the fresh mint leaves and finely chop the other half.
2. Cut the bread into bite-sized pieces with scissors.
3. Heat 6 tablespoons of olive oil in a pan over medium heat and fry the pieces of bread until golden and crisp, stirring very frequently.
4. Use a skimmer to remove them from the oil and drain them on paper towels. Set aside.
5. Roast the pine nuts in a heavy nonstick skillet until lightly browned. Set aside.
6. In a saucepan, heat the chickpeas with their water, adding boiling water if necessary so that they are completely submerged and cook them for about 5 minutes.
7. In a large bowl, add the crushed garlic with the salt.
8. Add the yogurt, chopped mint, lemon juice and tahini, then mix.
9. Drain the chickpeas using a skimmer and add them to the bowl.
10. Mix well, taste and, if necessary, add lemon juice and salt or, optionally, add a few tablespoons of water to loosen the sauce.

Assembly

Cup of Yum
1. In a large serving platter or in individual dishes, place the fried pieces of bread.
2. Distribute the content of the bowl.
3. Drizzle with the remaining 2 tablespoons of olive oil.
4. Sprinkle pine nuts and chopped mint. Serve immediately.