Cut pita bread into triangles. Pull triangles apart so they are not attached. Mix together the olive oil & SLR’s Spice of Life. Put pita triangles in a large bowl and add the oil mixture. Mix well. Place pita triangles on a baking sheet pan. Cook in 350° oven until golden-color and crispy, approximately 10 to 15 minutes.
Boil chickpeas in water for 10 minutes. In a food processor, puree the chickpeas until smooth, add in the cod liver oil. In a bowl, stir together tahini, lemon juice, and garlic. Add pureed chickpeas and blend all together. Place in serving bowl and add a little olive oil to the top of the hummus with some parsley and paprika for garnish.