Michele'S Hummus With Pita Chips - cooking recipe

Ingredients

3 pita breads
3 tablespoons olive oil
1/3 cup olive oil
1 teaspoon dried oregano
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
15 ounces canned chick-peas, drained, rinsed
2 tablespoons fresh lemon juice
1 small garlic clove
1/4 cup tahini (sesame paste)
2 dashes hot sauce

Preparation

Preheat oven to 400 degrees.
Cut each pita into 8 wedges and arrange over a large baking sheet.
Drizzle the pita wedges with 3 tbsp of olive oil, and then sprinkle with the oregano and 1 tsp each of the salt and pepper. Toss to coat pita wedges with oil, salt and pepper. Spread out evenly.
Bake for 5 minutes, then turn wedges over and bake until they are crisp and golden, about 5 minutes longer.
Meanwhile, in the bowl of a food processor, add the beans, lemon juice, garlic, remaining salt and pepper, tahini and hot sauce. Puree.
With the machine running (puree), stream in the remaining 1/3 cup olive oil until the mixture is smooth and creamy.
Season with more salt and pepper to taste if desired.
Serve warm or room temperature with pita chips.