Ingredients

• Hummus
  
  
• 1 15 oz. can garbanzo beans (chick peas), liquid from can reserved
• 1/4 cup of reserved liquid from can of garbanzo beans
• 1/2 teaspoon salt
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon tahini
• 1/4 teaspoon cayenne pepper (optional, though recommended)
• 2-4 cloves garlic
• 1 tablespoon olive oil


• Pita Chips
  
  
• 6 round pita breads
• olive oil
• dried oregano or parsley (or both)
• garlic salt

Directions

Place all ingredients in a food processor and process on low until fully processed (about 15-30 seconds). Scrape sides of processor bowl, then process again for 3-5 seconds. (Note: If desired, hummus can be thinned out by adding small amounts of reserved garbanzo liquid (about 1 tablespoon at a time), then briefly processing.) Set aside.


Preheat oven to 400° F.

Pour a small amount of olive oil into a small bowl. Slice each round pita bread through the side to create 2 thinner pita rounds. Using a pastry brush, evenly brush the inside portions of each pita bread half with olive oil (replenishing oil as needed). Slice pita rounds in half, then turn and slice both halves into roughly 1-inch-wide strips (alternatively, you can cut the pita into triangles). Scoop up strips with a thin metal spatula and place on baking sheets, oiled sides up. Lightly sprinkle pita strips with garlic salt and oregano.

Bake in oven for 5-7 minutes, turning baking sheet around once half-way through baking process to help pita chips to bake evenly. Watch closely toward end of baking to prevent burning, because the pita chips cook very quickly toward the end.

Remove from oven as soon as pita chips are partially golden golden brown (some parts of pita chips will not be browned). Transfer with spatula to a cooling rack (seasoned sides up) and allow to sit until completely cooled. Store in an air-tight container or plastic bag to keep fresh. Serve with hummus.