1 large, ripe tomato

1 teaspoon dried basil

⅛ teaspoon salt

Freshly cracked black pepper, to taste

3 garlic cloves

2 pita pockets

1 (19-ounce) can chickpeas,

4 tablespoons juice reserved

2 tablespoons, plus 1 teaspoon lemon juice

2 tablespoons tahini

¼ teaspoon (or to taste) ground cumin

• Wash the tomato and finely chop. Toss with the basil, salt, and pepper. Set aside. Smash, peel, and chop the garlic.

• Cut each pita into 6 or 8 equal wedges, as desired. Place the pita wedges on a serving platter and set aside.

• Drain the chickpeas (reserving 4 tablespoons juice) and mash.

• Blend the mashed chickpeas with the garlic, lemon juice, tahini, cumin, and reserved chickpea juice.

• Serve the pita wedges with the tomato and hummus on the side.