Chickpea Cucumber Mini Pita Pizzas

Place the chickpeas, cumin, coriander, garlic, salt, pepper, red pepper flakes and parsley in a food processor and pulse a 3 to 4 times to combine. Scrape down the sides and drizzle olive oil over mixture, processing until well combined with small chunks remaining. (If you want a smoother spread, add 1 to 2 teaspoons more olive oil and process to desired consistency.)

Preheat toaster oven to 425ºF. Lightly rub olive oil on bottoms of pita pockets. Place pitas oiled side up on a cookie sheet and bake for 5 to 6 minutes until lightly browned and crispy.

While pitas cook, prepare yogurt sauce. In a small bowl, whisk together yogurt, sea salt, pepper, dill weed and olive oil. Whisk in lemon juice a tablespoon at a time until desired consistency is achieved.

Spread chickpea mixture onto each pita, top with cucumbers and sliced tomatoes. Drizzle with yogurt sauce and enjoy.