Preheat the oven to 200°C/400°F/gas mark 6. De-seed the peppers and chop into chunks. Spread them out on a baking tray and rub with the teaspoon of olive oil. Roast for 25-30 minutes until soft and slightly charred in places. Set aside to cool.
De-seed and roughly chop the chilli (if you want your hummus hotter then there’s no need to remove the seeds). Peel and crush the garlic. Finely grate the lemon zest and squeeze the juice.
Place the chilli, garlic, lemon zest and juice, roasted peppers, extra virgin olive oil, tahini and chickpeas in a food processor. Blend well until smooth, scraping down the sides as needed, then season to taste with salt and pepper. Place in the fridge.
To make the pitta chips, keep the oven temperature at 200°C/400°F/gas mark 6. Chop the pittas into triangles. Whisk together the olive oil, salt, pepper, garlic granules and paprika.
Spread the pittas out in a roasting tray, drizzle over the olive oil mixture and rub it in so that both sides of the pittas are coated.
Bake for 15 minutes, turning halfway through, until crisp. Remove from the oven and leave to cool slightly then serve with the hummus. Top the hummus with a drizzle of extra virgin olive oil and a sprinkle of chilli flakes and chopped coriander if you like.