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Preheat the oven to 350° F. Brush the pita bread with Fustini’s Garlic Olive Oil, then sprinkle with salt and pepper to taste. Cut the pita into small wedges or strips and place on a baking sheet. Bake pita chips for approximately 10 minutes or until crispy. Cool and serve with the hummus.
Place the Tahini and 1/3 cup of Fustini’s Sicilian Lemon Balsamic into the bowl of a food processor. Turn the processor on high for approximately 1 ½ minutes, or until the mixture has become creamy and a bit lighter in color. Add the chickpeas and blend for another minute. Add the garlic and salt, and then blend for another minute. Lastly, add Fustini’s l Extra Virgin Olive Oil.
Depending on how creamy and thick you want it, slowly add the last ¼ cup Fustini’s Sicilian Lemon Balsamic Vinegar, until the hummus has reached your desired thickness.
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