Another game day luncheon. Hummus (made using a really tasty recipe from Veganomicon, page 67) with veggies, kalamata olives, dolmas, and pita chips. We always drizzle olive oil and lemon juice on our hummus, and then sprinkle paprika on top. We also use dried chickpeas that we cook at home instead of canned ones to save on packaging and cash money, and to reduce our exposure to the BPA that is in food can linings. For those of you who have never made pita chips, it is so easy! Just preheat your oven to 350°. Then cut your pita breads into little wedges, arrange them on a baking sheet, and pop them into the oven. Bake for 15 minutes, flipping the chips once halfway through cooking. Allow to cool and then devour!