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Makes 4 servings 1x
Prep | Cook
Turn the broiler to high; put the rack 4 inches from the heat.
Drizzle the pitas with olive oil and rub it all over with your fingers. Sprinkle the salt and pepper on both sides and spread the pitas out on a large-rimmed baking sheet.
Halve the lemon; squeeze the juice into a food processor or blender through a strainer or your finger to catch the seeds.
Peel and chop 2 cloves of garlic.
If you’re using canned chickpeas, rinse and drain them.
Add the garlic and chickpeas to the machine along with 1/2 cup tahini, 1/4 cup olive oil, 1 teaspoon ground cumin or paprika, and a sprinkle of salt and pepper. Let the machine run, adding water, chickpea cooking liquid, or more olive oil a tablespoon at a time until the puree is smooth but not watery. Taste and adjust the seasoning.
Core the tomatoes and cut them into chunks; put them in a medium bowl.
Peel the cucumber if necessary, cut it in half lengthwise, and scoop the seeds with a spoon if you like. Chop the flesh and add it to the bowl.
Put the pitas on a rimmed baking sheet and grill, turning once, until browned — even slightly charred — on both sides, 2 to 5 minutes total.
Crumble 1 cup feta cheese and add to the tomatoes and cucumber. Sprinkle with salt and pepper, drizzle with olive oil and toss.
– Recipe from How to Cook Everything Fast: Completely Revised and Updated