Courtesy of PureZing

INGREDIENTS:

2 garlic cloves, halved
2 mild red chilies, seeded and quartered
1 large bunch fresh cilantro, roughly chopped
1 15oz can chickpeas, drained
juice of 1 lime
2-ounces extra virgin olive oil
Sea salt and freshly ground black pepper

For the Garlic Pita:
3 Tablespoon extra virgin olive oil
2 garlic cloves, crushed
2 Tablespoons fresh parsley, chopped
4 pita breads

DIRECTIONS:

Place the garlic, chilies and cilantro in a food processor and chop. Add the chickpeas and pulse until well blended.

With the motor running, squeeze in the lime juice and drizzle in the olive oil to make a fairly coarse paste. Season well to taste and spoon into a serving bowl. Cover and refrigerate until ready to serve.

Mix together the olive oil, garlic and parsley in a small bowl and season with salt and pepper.

Halve each pita bread and gently open each one. With a basting brush, brush the garlicky oil mixture inside each pita and quickly over each side.

Place pita under a broiler and let brown. Turn and let other side brown. Remove and cool. When cool, break into pieces and serve with the fragrant hummus.