2-3tablespoonsfreshly squeezed lemon juicemore as needed
2-3small cloves garlic
3/4teaspoonkosher saltor more to taste
Water as needed
Sumac or paprika for dusting
For the Pita Chips:
35-inch pitas, sliced into 8 wedges each
For the Hummus:
In a food processor, add the drained and peeled garbanzo beans, tahini, lemon juice, garlic and salt and blend until smooth. With the machine running, drizzle in 1 tablespoon of water at a time, until the hummus is silky smooth with absolutely zero clumps.
Taste and adjust seasonings, adding more salt, garlic or lemon if needed.
To serve, drizzle it with a little olive oil, and sprinkle it with sumac or paprika. Serve it with pita wedges
For the Pita wedges
Heat the oven to 400°F and arrange a rack in the middle. Combine the salt and zaatar in a small bowl; set aside.
Place the pita wedges in a single layer on a baking sheet. Brush the tops with half of the olive oil and sprinkle with half of the salt mixture. Flip the wedges over and repeat with the remaining oil and salt mixture.
Bake until the chips are golden brown and crispy, about 12 to 15 minutes. Remove from the oven and immediately transfer the chips to a wire rack to cool. Can be served slightly warm or at room temperature.
If you're feeling extra jazzy, pulverize the garbanzo beans in the blender first without any of the other ingredients. Once those start to break down, add everything else and go to town