Hummus and Pita Chips

Some friends of ours had us over for dinner and served the BEST hummus as an appetizer. I got the recipe from her and made it the other day and it was soooo yummy. In the past my hummus has never turned out very good so I'm super excited to have this recipe! Thanks Nicki!

Hummus and Pita Chips (from Nicole Hoxie)
4 pita breads, split horizontally in half
2 T. plus 1/3 cup olive oil
1 t. dried oregano
1 1/2 t. salt, plus more to taste
1 1/4 t. freshly ground black pepper, plus more to taste
1 (15 oz) can garbonzo beans (chick peas) drained and rinsed
2 T. fresh lemon juice
1 garlic clove
1/4 cup fresh parsley

Preheat oven to 400 degrees. Cut pitas into wedges. Arrange the pita wedges evenly over a large baking sheet. Brush the pita wedges with 2 tablespoons of the oil, then sprinkle with the oregano and 1 teaspoon each of the salt and pepper. Bake for 8 min., then turn the pita wedges over and back until they are crisp and golden, about 8 minutes longer.

Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Pulse on and off until the mixture is coarsely chopped. With the machine running, gradually mix in the remaining 1/3 cup of oil until the mixture is creamy. Season the puree with more salt and pepper to taste. Transfer the puree to a small bowl and serve the pita toasts warm or at room temperature alongside. (The pita wedges and bean puree can be made 1 day ahead. Store the pita wedges airtight at room temperature. Cover and refrigerate the bean puree.)