Ingredients:
- 4 store-bought or homemade pitas (or pita pockets)
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1 teaspoon lemon pepper
- Coarse sea salt to taste
- 1 and 3/4 cups cooked chickpeas (about one 15-ounce can—drain, rinse, and reserve 1/4 cup liquid)
- 4 roasted garlic cloves, chopped
- (see how to roast garlic link-to-roasting-guide)
- .25 cup olive oil
- .25 cup tahini (stirred well)
- .25 cup grated or shredded parmesan cheese
- .25 teaspoon fresh ground black pepper
- .25 teaspoon ground cumin
- .5 tablespoon lemon juice
- .25 cup reserved chickpea liquid or water; more as needed