Add a large pile of charcoal into your grill. I have a tiny charcoal grill that's perfect for the 3 of us. Douse it with lighter fluid and light it up. Let your charcoal ash over before adding anything to the grate.

Stack the tortilla shells on top of each other. Slice the tortilla shells in half. Slice in half again. Keep doing this until you have 8 even slices. It should look like a cut pizza.

Lightly sprinkle some seasoning onto the olive oil coated tortilla.

Place the tortilla piece onto the grate olive oil side down. Make sure the charcoal is ashed over! Add about 5 or 6 of them at a time so there aren't too many to keep track of.

Quickly coat the side facing up with olive oil and sprinkle with seasoning.

Let the chip brown up until it's lightly golden. It took about a minute for me, but it will depend on how much charcoal you have in and how hot your grill is.

Let cook on the other side until brown and crispy. It will take about another minute.

Place the cooled chips on a paper towel lined plate to cool.

Repeat with all 56 tortilla chips.

In a blender or food processor, add in all the chick peas. Be sure to remove the outer skin of the chick peas. They don't process well.

Add in the tahini, olive oil, garlic, parmesan cheese and badia seasoning.

Mix on high until the chick peas are are finely chopped pieces.

Add in the water. Mix until the hummus is completely smooth about 3 - 4 minutes. If the hummus is too thick and lumpy, add in more water. I would start with 1 tablespoon and go from there.

Place in a serving bowl. Add additional extra virgin olive oil and seasoning for garnish.

Serve with your grilled chips.