Step 1

Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Step 2

Cut each pita into 8 triangles and spread out on the baking sheet. In a small bowl, whisk the oil, garlic powder, and lemon pepper together until combined. Brush each pita triangle with mixture. Flip each pita triangle over and brush the other side. Give them a light sprinkle of sea salt. Bake pita triangles for 10 minutes or until browned and crispy. Cool as you prepare the hummus.

Step 3

Peel the skins off of all the chickpeas. This may be done in advance to save time if you prefer—cover the peeled chickpeas and keep in the refrigerator for up to 2 days. Place the chickpeas into your food processor or high speed blender and pulse until they are somewhat mashed. Add the garlic, olive oil, tahini, parmesan, pepper, cumin, and lemon juice. Process until creamy, about 1-2 minutes. You might need to stop and start the processor a few times to get things moving. Add the reserved chickpea liquid and process for 1 more minute. Taste and add a little salt (and/or more garlic, pepper, cumin) if needed. Add more olive oil and/or reserved chickpea liquid to thin out if needed.

Step 4

Spoon the hummus into a bowl and, if desired, drizzle with additional olive oil. You can also add a sprinkle of parmesan, a couple pieces of chopped roasted garlic, and/or a sprinkle of fresh ground pepper on top. Serve with pita chips or your favorite vegetables.