2 (15.5 ounce) cans chickpeas, drained with the liquid reserved
2 teaspoons ground cumin powder
3/4 teaspoon fresh ground pepper
3/4 teaspoon salt
1/3 cup freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
3/4 teaspoon minced garlic
1/4 cup tahini paste
10-12 pre-separated pita bread
- Combine the first 8 ingredients in a blender and puree. Gradually add the reserved chickpea liquid until the desired consistency is achieved. Cover and refrigerate for at least an hour.
- Slice round pita in half and open them up like a pocket. Fill with hummus and cabbage.