Easy Hummus and Pita Chips

Easy Hummus and Pita Chips

For hummus:
1 lemon
15 oz canned chickpeas, rinsed and drained
1/2 clove garlic, minced
1 teaspoon vegetable oil
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup water

Slice lemon in half and juice it. Measure 1/4 cup of the juice. Pour into food processor. Add chickpeas, garlic, vegetable oil, cumin, cayenne pepper, salt, pepper, and water. Process until smooth.

For pita chips:
4 pita breads
1/4 cup olive oil
garlic salt
pepper
2 Tablespoons dried basil

Heat oven to 400. Cut pita bread into wedges and separate the top from the bottom. Arrange the pita wedges on two baking sheets. Brush the tops with olive oil, then sprinkle them with garlic salt, pepper and dried basil. Bake 4 minutes and then rotate baking sheets. Bake another 3 minutes or until lightly browned. Let the chips cool on the pans on wire racks. Serve with the hummus.