In the bowl of a food processor place the chick peas, tahini, garlic, zest and juice of lemon and olive oil and blitz until combined and creamy. Taste and season with sea salt and freshly ground black pepper accordingly. Decant hummus to a bowl and sprinkle with a little paprika (if desired) and drizzle with a little extra olive oil.
Preheat grill to high heat. Place pita triangles on a baking tray and drizzle with a little olive oil. Grill for 1-2 minutes or until the chips are toasted and golden. Serve with hummus, carrot sticks and tomato wedges.