Cumin Toasted Tortilla Chips with Pantry Hummus

If you think of hummus as only an appetizer, your missing out on a really great lunch. It's quick and easy to make, and it's delicious and healthful and cheap. Are any other adjectives necessary? There's no reason to buy those pricey little hummus tubs at the market.
Make a little extra for my leftover bonus tomorrow. I had to make a double batch and then hoard a little for the leftovers. The cumin toasted chips are crisp and smoky, but you could swap them out for pitas or use fresh vegetables as your dip. You can brush your chips with olive oil, but they also crisp up nicely with just a little misting of water.
Cumin Toasted Tortilla Chips with Pantry Hummus
Estimated Cost: $3.00
Notes: You may have to make the chips in batches. You can omit the olive oil if you're trying to save calories. Just add extra liquid from the canned beans.
12 corn tortillas, cut into triangles
spray bottle of water
1/2 teaspoon each cumin and salt
1 (14 ounce) can garbanzo beans
1 clove garlic
2 tablespoons plus 1 teaspoon olive oil
pinch of cumin
pinch of paprika
juice of 1 lemon
Chopped flat leaf parsley, cilantro, or mint

Preheat broiler. Place tortillas on foil lined cookie sheet. Spray with water and sprinkle with cumin and salt. Broil, watching closely until crisp and browned in places. Flip, spray with water and sprinkle with more cumin and salt if desired.
Drain the garbanzo beans, reserving the liquid and a few whole beans for garnish. Add beans, garlic, 2 tablespoons olive oil, cumin, paprika, and lemon to the bowl of a blender or food processor. Process until almost smooth, adding reserved liquid from can if necessary. Season to taste with salt and pepper. Transfer to a bowl, drizzle with oil, and sprinkle with herbs, reserved whole beans, and additional cumin and paprika if desired. Dig in!
Coming Tomorrow:
Leftover Bonus-North African Whole Wheat Chicken Wraps