Sauté the crushed garlic in oil. Once slightly browned, add the olives and paprika and stir to coat.

Remove from heat, let cool slightly, and add the lemon zest and cilanto or parsley.

Smear the chummus around the serving platter, leaving a well in the center.

Pour some techinah into the well. Pour the olives onto the techinah.

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

Cut a pita in half and then into quarters. Spray the triangles generously with oil and sprinkle with shawarma spice.

Bake for approximately eight minutes or until the edges start to brown and the pita chips are crunchy.