You can refrigerate the hummus for up to a week so you don't have to make all six sandwiches at one time. You can also serve it with assorted raw vegetables.
1/4 cup plain fat-free yogurt
1/4 cup water
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame-seed paste)
1/8 teaspoon ground red pepper
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 1/2 tablespoons minced fresh cilantro
6 (6-inch) whole wheat pitas, cut in half
3 cups trimmed arugula
6 plum tomatoes, thinly sliced
1 medium English cucumber, thinly sliced
1 medium red onion, thinly sliced
How to Make It
Combine first 7 ingredients in a food processor; process until smooth. Stir in cilantro. Spread 2 tablespoons hummus in each pita half; divide the arugula, tomatoes, cucumber, and onion evenly among pita halves.