Drain the garbanzo beans and rinse, reserve the juice.
With the food processor running, drop the garlic through the feed tube and finely chop for a few seconds. Turn off the food processor.
Add the garbanzo beans, the tahini paste, and a tablespoon of the reserved juice to the food processor. Run the food processor until the beans are completely smooth. Add more juice by tablespoons and process until the mixture is very smooth and creamy.
Add the lemon juice and a pinch or two of kosher salt and process until blended. Taste and add more lemon juice or salt, as needed.
Place the hummus in a shallow serving bowl and cover with plastic wrap and refrigerate until ready to serve.
Heat the oven to 375˚F. Split the pita pockets into 2 separate rounds. Cut each round into 8 wedges.
Place the pita wedges on a baking sheet lined with foil. Drizzle with extra virgin olive oil, and sprinkle with salt and pepper. Bake until the pita wedges are crisp, tossing occasionally, about 10 minutes.
Remove the hummus from the refrigerator about 15 minutes before serving. Remove plastic wrap. With the back of a spoon, make a well in the center of the hummus. Drizzle hummus with extra virgin olive oil and sprinkle with paprika.
Serve the hummus with the pita chips.