Cook peas as directed on package for minimum cook time; drain.
In food processor, place cooked peas and remaining hummus ingredients except water.
Process with on/off pulses 10 to 15 times or until partially smooth.
With food processor running, add water, processing 10 to 15 seconds or until smooth. (Add additional water for a thinner dip. )
Transfer to serving bowl.
Cover; refrigerate up to 1 day.
Heat oven to 375°F.
Cut wonton skins diagonally in half.
Place half of the skins on ungreased large cookie sheet.
Spray with cooking spray; sprinkle with sea salt.
Bake 8 to 10 minutes or until golden brown and crisp.
Transfer to serving platter.
Repeat with remaining wonton skins.
Serve hummus with chips.
Notes / Tips / Wine Advice:
This is a great make-ahead appetizer. Both the hummus and chips can be made a day in advance. To make the chips a day ahead, after they’re baked and cooled, store them in a covered container at room temperature.