In the bowl of a food processor, add the chickpeas, tahini, oil, lemon juice, garlic, cumin, salt, and pepper. Process until smooth and creamy, adding some water to make it the consistency of dip. Taste and adjust the seasoning with more lemon, cumin, salt, and pepper. Scoop the hummus into a bowl. (May be covered and refrigerated at this point for up to 3 days.)

When ready to serve, garnish with cumin, paprika, and a drizzle of olive oil. Serve with Spiced 'n Baked Pita Chips or crudite.

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

Cut the pitas into quarters and spread them onto the baking sheet.

In a small bowl, whisk together the olive oil, zatar, and sea salt, to taste. Drizzle this mixture over the pita pieces and toss them together with your hands to coat them evenly. Bake them until golden brown and crisp, about 8 to 10 minutes. Remove them from the oven and let cool.

Nutritional analysis per serving: Calories 220; Total Fat 15.5 g; (Sat Fat 2 g, Mono Fat 8 g, Poly Fat 4 g) ; Protein 6 g; Carb 15.5 g; Fiber 4 g; Cholesterol 0 mg; Sodium 155 mg

With Pita Chips

Per Serving: Calories 310; Total Fat 18 g; (Sat Fat 2 g, Mono Fat 9 g, Poly Fat 5 g) ; Protein 9 g; Carb 31 g; Fiber 6 g; Cholesterol 0 mg; Sodium 303 mg