This might be my favorite easy to make snack. It's easy to adjust based on taste and keeps in the fridge (if you don't finish it right away!) Here's how I like it:
1 can of chickpeas
3-5 cloves of garlic (I know-that's a lot)
half a lemon (or a whole one)
1/4 cup olive oil
cumin
coriander
paprika
cayenne pepper
salt, pepper
I'll blend the garlic, olive oil, lemon juice and spices. Then I add the chikpeas and blend until smooth. If the chickpeas aren't blending well, I'll add some more olive oil or lemon juice. Usually I go really heavy on the spices--I like my hummus to be super spicy and have a strong flavor. Remember, though, that the raw garlic will add to the spicyness when you're adding in the cayenne pepper. I also don't use tahini because I have a mild allergy to sesame seeds, but feel free to add it in!
To make the pita chips, use some of the soft, thick pitas, cut them into 1/8's wedges, rub them with olive oil and sprinkle on kosher salt. Place them on a cookie sheet and bake them at 400° for about 10-12 minutes or until they are crispy all the way through. yum.
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