Lemon-Garlic Chickpea Dip with Veggies and Chips

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1 (15-ounce) can chickpeas, drained

1 clove garlic, cracked from skin

1 lemon, zested and juiced

4 to 5 sprigs fresh thyme leaves, stripped from stems

Coarse salt and pepper

A few drops hot sauce, to taste

1/4 cup extra-virgin olive oil, eyeball it

4 ribs celery from the heart cut into dipping sticks, 4 inches long

1/2 seedless cucumber, cut into sticks

1 red bell pepper, trimmed and cut into sticks

1/2 pint grape tomatoes

1 sack reduced fat gourmet chips (recommended: Terra brand Garlic and Onion Yukon Gold flavor potato chips (50 percent less fat than regular chips))