We’re starting with the pita chips, people. Pre-heat your oven to 400 degrees. Line two large baking sheets with parchment and set aside. (If you don’t have two baking sheets, chillax. You’ll just have to bake your chips in batches.)

In a small bowl, combine the olive oil, lime zest, lime juice, and spices. Brush both sides of each pita with this dank spice mixture, and then sprinkle with sea salt. Slice each pita into 8 triangles. (FYI, a pizza cutter is quite handy here.) Arrange the pita chips in an even layer on the baking sheets and bake for 16-18 minutes until browned and crispy. Please keep an eye on them during the last 5 minutes of the cooking time, capiche? Remove them from the oven and let them cool while you whip up your hummus.

Remove the skins from the chickpeas. (This is what makes the hummus so silky smooth!) They’ll pop right out, but you can always rub them between two paper towels to loosen the skins.

Place the chickpeas in a food processor (or high-powered blender) with the tahini, chipotle peppers, adobo, garlic, and the lemon and lime juice. Process for about 1 minute until very smooth, scraping down the sides if necessary. With the processor running, drizzle in the olive oil and continue blending until the mixture is silky (about 30 more seconds).

Transfer the hummus to a bowl and garnish with a drizzle of olive oil, a pinch of smoked paprika, and some chopped cilantro and scallions. Serve with pita chips and go to town.