Hummus with pita chips

For the pita chips:

4 pita breads (8 inch variety work nice)
1/4 cup olive oil
1 teaspoon salt (preferably Kosher)

1. Adjust oven racks to the upper-middle and lower-middle positions and heat oven to 350 degrees.
2. Using kitchen shears or a knife, cut around the perimeter of each pita to yield 2 thin rounds. Stack the pita rounds and cut into 6 wedges with a chef's knife. Spread the pita triangles smooth-side down over rimmed baking sheets. Brush the top of each chip lightly with oil and sprinkle with salt.
3. Bake the chips until they begin to crisp and brown lightly, about 6 minutes. Remove the baking sheets from the oven and flip the chips so their smooth side is up. Return the baking sheets to the oven, reversing their positions from top to bottom, and continue to bake until the chips are fully toasted, about 6 minutes longer. Remove from the oven and cool before serving.

For the hummus:

1 can garbanzo beans, drained
2-3 tablespoons good olive oil
Juice from 1/2 lemon
Heaping tablespoon of tahini (optional)
Garlic to taste (1 clove is a good start)
Salt and pepper to taste
Pinch cumin

1. Combine everything in a blender and food processor and begin to process. Add water as needed to allow the machine to produce a smooth puree (go easy on the water).
2. Taste and adjust seasonings. Serve drizzled with olive oil and sprinkled with paprika or red pepper flakes.