Preheat the oven to 375 degrees F. Place the tortilla wedges on a nonstick baking sheet and brush them with the olive oil. In a small bowl, stir together the dried jalapeño, paprika, garlic powder, salt and pepper. Sprinkle it evenly over the tortillas. Bake the chips for 10 to 12 minutes, or until slightly golden and crispy.

Note: I use this method to roast the jalapeño.

Add the chickpeas to the the bowl of your food processor and blend until they are somewhat pureed. Add in the tahini, honey and jalapeño, and blend for another minute or two until combined, scraping down the sides if needed. Stream in the olive oil with the processor running and continue to blend until the hummus is smooth. Add the salt and pepper, blend a bit more, then taste and season additionally if desired. With the processor running, stream in the ice water and blend until smooth once more. Serve with the tortilla chips.