Drain and rinse the chickpeas. Put them in the bowl of a food processor along with the smashed garlic clove. Process the chickpeas for several minutes, stopping to scrape down the sides of the bowl as necessary. I like to process the beans first to get them as smooth as possible.

Add the tahini and lemon to the puree and process briefly to combine. Then add the basil, and process for another couple of minutes, scraping down the sides as needed. You want it to be really smooth.

Wile the machine is running, drizzle in some ice water to loosen the hummus. Season with salt and fresh cracked black pepper.

Spread the hummus out into a shallow bowl, cover with plastic wrap, and refrigerate until ready to serve.

Serve with a drizzle of olive oil, a sprinkling of za'atar, sumac, or paprika, and a lemon wedge.

To make the pita chips, set the oven to 350F.

Cut the pita bread in small triangles and arrange on a baking sheet. Brush them with olive oil, and sprinkle lightly with onion salt, z'aatar, and sesame seeds.

Bake for just a few minutes, watching carefully, until the bread it browned. Flip the triangles and bake for a few more minutes, but watch carefully. If you want them extra crispy, brush the second side with olive oil as well.