1 15 oz can garbanzo beans (chick peas), drained
5-8 Kalamata olives, pitted, chopped
1 Tablespoon tahini
1-2 cloves garlic, chopped
1 Tablespoon lemon juice
1/2 teaspoon cumin
freshly ground black pepper, to taste
1.5 Tablespoons high quality balsamic vinegar
2-3 whole wheat pita breads
1 large tomato, cut into wedges
Combine first seven ingredients in a food processor and process until smooth (you may have to use a spoon to mix and scrape the sides of the bowl).
Lightly toast the vegan pita bread in the oven or broiler. Immediately after removing from the oven, cut into wedges. Keep warm in a vegan bread basket covered with a napkin or clean towel until ready to serve.
To serve, place hummus in the center of a plate and make a small well in the middle with a spoon. Pour the balsamic vinegar into the well. Serve with tomato wedges and vegan pita bread.