Hummus Pita Sandwich

I used to have these for lunch when I worked at the Jewish Federation of Greater Atlanta. A version of this sandwich was what our kosher kitchen made as a vegetarian option for lunch functions at the Federation. I used the hummus recipe from The Grit Restaurant Cookbook, but I made some alterations.

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
coleslaw mix
10-12 pre-separated pita bread

1. 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.
2. Slice round pita in half and open them up like a pocket. Fill with hummus and cabbage.
3. Enjoy!