Roasted Hummus with Homemade Pita Chips

1.Preheat oven to 200°C (390°F). Line a baking sheet with parchment paper.

2.Prepare the Roasted Chickpeas: Pat the drained chickpeas very dry with a paper towel. In a medium bowl, toss the chickpeas with 1 tablespoon of olive oil, smoked paprika, cayenne pepper, and cumin. Spread them in a single layer on the prepared baking sheet.

3.Roast the chickpeas for 15 minutes. Remove the tray and set aside about 1/4 cup of the roasted chickpeas for garnish. Return the remaining chickpeas to the oven and roast for another 5-10 minutes, or until slightly crispy and fragrant.

4.Prepare the Pita Chips: While the chickpeas are roasting, cut the pita bread into 8 wedges each. In a large bowl, toss the wedges with 2 tablespoons of olive oil, dried oregano, and 1/4 teaspoon of salt.

5.Spread the pita wedges on a separate baking sheet (or use the chickpea tray after removing the chickpeas). Bake for 8-12 minutes, flipping halfway through, until golden brown and crispy. Set aside to cool.

6.Make the Hummus: In a food processor, combine the roasted chickpeas (excluding the reserved garnish), tahini, lemon juice, minced garlic, 1 tablespoon of olive oil, and 1/2 teaspoon of salt.

7.Process for 1-2 minutes until smooth. Scrape down the sides. While the processor is running, slowly drizzle in the reserved aquafaba or cold water, 1 tablespoon at a time, until the hummus reaches your desired creamy consistency.

8.Taste the hummus and adjust seasoning, adding more salt, lemon juice, or cayenne pepper if desired.

9.To Serve: Transfer the hummus to a shallow serving bowl. Create a swirl on top with the back of a spoon. Drizzle with a little extra virgin olive oil, sprinkle with the reserved roasted chickpeas, and a pinch of paprika. Serve immediately with the crispy toasted pita chips.