Hummus Pitas with Feta-Olive Salsa Tahini is a creamy puree of sesame seeds that has a light nut-like flavor. It can be found at many supermarkets and ethnic grocery stores. 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 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. From Cooking Light magazine middle eastern recipe index christina m k al-sudairy Save 59% on Cooking Light!