Preheat the oven to 160°C. Rinse the chickpeas with cold water.
chickpeas, tahin, garlic, paprika powder, cumin powder, salt and olive oil in a food processor and mix to a smooth paste. Season with salt and pepper.
Mix the ingredients for the mint-yoghurt dressing in a bowl and season to taste with coarsely ground pepper.
Deep-fry the Jalapeño snacks until golden brown. Warm up the pita bread in the oven. Once warm, cut into the bread and spread a layer of hummus on them. Top with iceberg lettuce, tomato, red onion and the Jalapeño snacks. Serve with the fresh mint-yoghurt dressing.