serves 6-8

Ingredients

• 6 (6-inch) pitas
• 1/2 stick melted butter
• 1/4 teaspoon garlic powder
• 2 (16 oz) cans garbanzo beans
• 4 Tablespoons garbanzo bean juice
• 1/2 cup tahini paste
• 2 Tablespoons fresh lemon juice
• 4 Tablespoons extra virgin olive oil
• 6 cloves garlic
• 3 teaspoons Kosher salt

Preparation

For pita chips, preheat oven to 425°. Coat one side of each pita with melted butter, sprinkle with garlic powder. Cut each pita into 8 wedges; arrange wedges in a single layer on baking sheets. Bake at 425° for 6 minutes or until golden, place in a bowl and toss with 1 teaspoon salt.

For hummus, strain the beans, reserving the liquid. Add garbanzo beans, tahini paste, lemon juice, olive oil, 4 Tablespoons garbanzo bean juice, garlic cloves, and 2 teaspoons salt into a food processor and puree until the consistency is no longer chunky and gritty. Texture should be smooth, but should still maintain some firmness. Serve in a chilled bowl alongside the pita chips.