Michele'S Hummus With Pita Chips

• 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

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

pita breads, olive oil, olive oil, oregano, salt, ground black pepper, chickpeas, lemon juice, garlic, tahini, hot sauce

Taken from www.food.com/recipe/micheles-hummus-with-pita-chips-265909 (may not work)