Preheat the oven to 350 degrees. Toss the pita with oil, salt, and lemon pepper seasoning. Bake in the oven until golden brown and crisp. Remove from the oven and set aside. Pita will continue to crisp up as it cools.
In a food processor or blender, combine the chickpeas, tahini, lemon juice, cumin, olive oil, salt & pepper. Drizzle water a tablespoon at a time to smooth out and reach a spreadable creamy consistency. Taste and adjust any of the ingredients as needed. (Hummus can be made a day in advance and stored in a sealed container in the refrigerator for up to 5 days.)