Middle Eastern Summer Salad - cooking recipe

Ingredients

2 medium cucumbers
2 medium tomatoes
1/4 cup snipped fresh parsley
2 tablespoons white wine vinegar
3 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon coarse black pepper
1 (15 ounce) can chickpeas (garbanzo beans)
1/2 cup tahini
4 cloves garlic, minced
1 tablespoon lemon juice
1/4 teaspoon salt
8 large pita bread rounds
1/8 - 1/4 teaspoon ground red pepper

Preparation

For the salad: Peel the cucumbers (optional, I never peel mine).
Chop the cucumbers and the tomatoes.
Toss together with the parsley, vinegar, 1 tablespoon of olive oil, 1/8 teaspoon salt, and black pepper.
Cover and chill.
Wrap pita rounds in foil and heat in a 350 degree F oven for 30 minutes or until warm.
For the hummus: Meanwhile, to make the hummus, drain chickpeas, reserving the liquid.
In a food processor bowl combine the chickpeas, tahini, and garlic.
Add 1 tablespoon of remaining olive oil, lemon juice, and 1/4 teaspoon salt.
Cover and process until smooth, adding enough chickpea liquid until the hummus is same consistency as thick oatmeal.
Cut the warm pita rounds into wedges.
Spoon the hummus onto plates, drizzle with the remaining olive oil, and sprinkle with red pepper.
Serve with cucumber and tomato salad.