2 15oz cans of garbanzo beans, drained
4 tablespoons extra virgin olive oil, divided
2 cloves garlic, peeled
2 lemons, juiced, divided
½ cup water
½ teaspoon cumin
Salt and pepper to taste
2 chicken breasts, sliced into strips
1 cup Greek yogurt
4 pita breads, halved and opened
3 Persian cucumbers, sliced
½ cup cherry tomatoes, halved
1 head of butter lettuce
Add the garbanzo beans into a blender or food processor along with 2 tablespoons extra-virgin olive oil, garlic, lemon juice from 1 lemon and water. Blend until smooth, adding more water one tablespoon at a time if necessary. Once desired consistency is reached, season with cumin, salt and pepper.
In a sauté pan over medium-high heat, heat 1 tablespoon of olive oil until hot. Add in the chicken pieces, season with salt and cook until browned and cooked through, 4-5 minutes per side.
Meanwhile in a small bowl combine the Greek yogurt and the juice from the second lemon and 1 tablespoon olive oil with salt and pepper to taste.
In each pita half spoon in a couple tablespoons of hummus, add the chicken, cucumbers, tomatoes and lettuce. Top with the yogurt mixture.