Ethiopian Spiced Hummus with Injera Chips

**Prepare the Injera Chips:** Preheat oven to 350°F (175°C). Cut the injera into triangles or desired chip shapes.

Brush the injera chips lightly with olive oil and spread them in a single layer on a baking sheet.

Bake for 15-20 minutes, or until the chips are golden brown and crispy. Flip halfway through for even browning. Let cool completely.

**Make the Hummus:** In a food processor, combine the drained and rinsed chickpeas, tahini, lemon juice, minced garlic, olive oil, berbere spice blend, and salt.

Process until smooth and creamy. If the hummus is too thick, add water, 1 tablespoon at a time, until you reach the desired consistency.

Taste and adjust seasoning as needed, adding more berbere spice or salt to your preference.

**Serve:** Transfer the hummus to a serving bowl. Drizzle with a little extra olive oil and sprinkle with a pinch of berbere spice (optional). Serve with the crispy injera chips for dipping.