Seeded Lavash Chips

Lately I've been taking a stand on purchasing hummus. Week after week I buy it at the store and vow to quit it because it's overpriced and never as good as I know it can be and when I look at the few ingredients it just seems logical to make my own. Certain things really irk me to pay for like chai tea, most pasta dishes, and apparently hummus so I make resolutions about never shelling out money for them again. Ever! Or at least until it re-happens and I have to re-declare.

I rounded up some chickpeas, tahini, lemons, garlic and olive oil and followed Cook's Illustrated's recipe for making the "best" hummus. It wasn't hard and I was kicking myself for not doing it sooner. While I was at it, I also made these easy, tasty chips from large rounds of whole wheat lavash. Crisp and golden after a blast in a hot oven, they came out with great crunch from the seed mixture.

The chips were perfect with the hummus and were addictive enough to eat on their own too. Although lavash is similar to pita, I thought these were better than pita chips I've made in the past. Lavash is softer and thinner which makes them crisp up perfectly with very little oil needed. They undoubtedly can handle endless variations of spices, seeds, herbs and oils. 

• 3 round whole wheat lavash breads (10-inch size)
• 3 tablespoons olive oil
• 1 teaspoon poppy seeds
• 1 teaspoon mustard seeds
• 1 teaspoon sesame seeds
• 1/2 teaspoon flaked sea salt

Heat the oven to 400f (200c). Stir the seeds and salt together in a small bowl and set aside.

Cut the breads into thin wedges. Brush both sides with olive oil and place on a baking sheet. Sprinkle the seeds over the tops and place in the center of the oven. Bake until the chips are golden and crisp, about 10 minutes. Set the pan on a wire rack to cool before serving.