1 loaf of pita bread
1 fresh English Cucumber
1 16 oz. can of chickpeas or garbanzo beans
¼ cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending upon taste)
1 ½ tablespoons tahini
2 cloves Garlic, crushed
½ teaspoon salt
2 tablespoons olive oil

In a blender or food processor, blend chickpeas, lemon juice, tahini, garlic, salt, and olive oil until thoroughly mixed and smooth. Add liquid from chickpeas until desired consistency, creamy and paste-like. Cut the cucumber into thin rounds, about 1/8” thick. Spread 2-3 tablespoons of the hummus into pita bread pocket or whatever bread you choose. Place cucumber slices on top of hummus. Serve immediately or wrap up and refrigerate.

Courtesy: http://www.mideastfood.about.com