- Toast 2 tablespoons sesame seeds in nonstick skillet over medium heat until lightly browned. Remove from skillet and cool.
- Drain 1 (15-ounce) can chick peas and place in food processor.
- Add 1-2 cloves garlic, ¼ cup loosely packed parsley sprigs, 3 tablespoons fresh lemon juice, 1 tablespoon olive oil and ¼ teaspoon black pepper. Process until almost smooth, scraping sides of bowl if needed. Water can be added if needed to thin out the chick pea filling. Pour into medium bowl. Stir in sesame seeds.
- Cut whole-grain pita pockets in half. Spread hummus in each pita half. Add in thinly sliced tomatoes, sliced cucumbers and alfalfa sprouts. Sprinkle with crumbled feta cheese. Fill 8 pita halves.
