Blend the chickpeas, tahini, lemon juice, garlic, and 3 tablespoons of olive oil until smooth, adding water to loosen.

Spread the hummus in a shallow bowl and drizzle with the remaining olive oil.

Brush the pita wedges with a little oil and arrange on a baking sheet.

Bake at 400F for 10 to 12 minutes until crisp.

Serve the warm pita chips alongside the hummus.