I think it's my adventure, my trip, my journey, and I guess my attitude is, let the chips fall where they may.

Taco Hummus and Chips

    4 flour tortillas for soft taco & fajitas (6 inch)
    1 tablespoon water
    1 tablespoon plus 1/2 teaspoon taco seasoning mix (from 1-oz package)
    1 can (15 oz) chickpeas (garbanzo beans), undrained
    2 teaspoons olive oil
    1 tablespoon lemon juice
    1 clove garlic, chopped
    2 tablespoons chopped fresh cilantro, if desired
    1/4 cup crumbled queso fresco cheese, if desired

Directions

    Heat oven to 400°F. Spray cookie sheet with cooking spray.
   
To make tortilla chips, lightly brush both sides of each tortilla with water.

Lightly sprinkle taco seasoning mix over both sides of each tortilla.

Cut each tortilla into 8 wedges; place on cookie sheet.

Bake 4 to 5 minutes or until light golden brown.

Remove from cookie sheet to cooling rack.

Cool completely, about 10 minutes.

Meanwhile, to make hummus, drain chickpeas, reserving liquid.

In blender or food processor, place chickpeas, oil, lemon juice, garlic and remaining 1 tablespoon taco seasoning mix. Cover; blend until smooth.

Add reserved chickpea liquid, 1 teaspoon at a time, until desired consistency.

Garnish hummus with cilantro and queso fresco. Serve with tortilla chips.