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Ingredients:
1 package of pitas
1 15-ounce can chickpeas
1 large clove garlic
2 Tbs lemon juice
1/2 cup roasted red pepper
1/4 cup tahini
Olive oil
Ground cumin
Chili powder
Salt

Procedure:
Preheat the oven to 375 degrees and then cut the package of pitas into sixths. Toss those into a large mixing bowl, add a splash of olive oil, a sprinkling of ground cumin and chili powder and salt to taste. Toss to coat, lay them out on a baking tray and pop the tray into the preheated oven.

While keeping an eye on those and tossing them around once in a while as they are toasting, use a food processor to make the hummus.

Add a well drained 15-ounce can chick peas, a clove of garlic, lemon juice, roasted red pepper and tahini. Tahini is a sesame seed paste that plays a big part in regular hummus, but it can be left out.

Next, add a pinch of salt, put the lid on top and puree it and add just enough olive oil to give it a smooth but thick consistency. I ended up using about 1/3 cup olive oil for that.

The whole wheat pitas will be nice and crispy and a little bit browned up when they are done.