1 (15-ounce) can no-salt-added chickpeas (garbanzo beans)
1 tablespoon tahini (sesame seed paste)
1 garlic clove, peeled
Dash of crushed red pepper
3 tablespoons fresh lemon juice
1 cup chopped tomato
3/4 cup chopped seeded English cucumber
1/4 cup chopped green onions
1/4 cup chopped pitted kalamata olives
1/4 cup (1 ounce) crumbled feta cheese
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh mint
4 (6-inch) pita bread rounds, halved
How to Make It
Drain chickpeas in a colander over a bowl, reserving 1 tablespoon liquid. Combine chickpeas, tahini, garlic, and red pepper in a food processor, and process until smooth, scraping sides of processor bowl once. Add lemon juice and reserved chickpea liquid, process until smooth. Spoon mixture into a bowl; set aside.
Combine tomato and next 6 ingredients (tomato through mint) in a bowl. Spoon 1/4 cup hummus mixture into each pita half; top with 1/4 cup feta-olive salsa.