I have tahini from a few things we've made previously (Roasted Broccoli with Tahini Sauce and Cashew Rangoons), so I thought this was another good opportunity to use it again.
I made an avocado hummus once before, but I thought red pepper version was better.
I didn't make the chips this time, but check out this other post where I made Garlic Thyme Pita Chips.
This recipe is from An Edible Mosaic.
Ingredients:-1 16 oz can chickpeas, rinsed and drained
-1 roasted red pepper (I used the kind from the jar)
-2 tablespoons tahini
-2 tablespoons lemon juice
-1/2 teaspoon cumin
-1/2 teaspoon smoked paprika
-1/4 teaspoon salt
-1 clove garlic
-1 tablespoon extra-virgin olive oil, for garnish
Put everything except the olive oil into a food processor or blender, and blend; the desired product will be smooth enough for a piece of bread, pita, chip, or vegetable for example a carrot stick or celery stick, to scoop adequate hummus without breaking crumbly bits into the remaining hummus.
This was not as smooth as hummus that is store bought, so not everyone was thrilled with it. I still thought it was good though, I liked the flavor of it. It was pretty easy to do, there weren't lots of dishes, everything was made in one container. I didn't make pita chips to make it extra easy, I bought them instead.