In a steamer, steam your pita breads until soft and pliable, about 1-2 minutes. Make sure you steam them first, otherwise it will be very hard to shape them into bowls.
Preheat oven to 400°F. Cut eight pita bread circles measuring 4 inches in diameter out of your larger pita rounds. You should be able to get 3 circles out of each one. You can use a mug, cookie cutter, biscuit cutter, or other round object measuring 4 inches in diameter to help you cut out your rounds.
Brush both sides of your pita circles with olive oil. Using a nonstick standard sized muffin/cupcake pan, press each circle into one of the muffin molds, making a bowl shape. You’ll want to place something weighted inside each bowl so that the bowls hold their shape while baking. I used oven-safe 4-oz canning jars. Lightly grease the bottom of the jars before placing them into the center of each of the bowls.
Bake pita chip bowls for about 12-15 minutes, or until light brown and crispy. Let the pita bowls cool slightly and then carefully remove jars from the bowls. You may have to wriggle or gently release at various points before they come off, depending on how tightly the pita wrapped around the jars during baking.
To make the hummus, add drained garbanzos beans and hummus pouch contents into a food processor. Blend until everything is smooth and it reaches your desired consistency. Scoop into individual pita chip bowls. Sprinkle with smoke paprika and garnish with fresh parsley if desired. Serve with vegetables and pita chips.