• 60ml (1/4 cup) olive oil
  • 2 cloves garlic, crushed
  • 6 pita pockets
  • 40g baby spinach, thinly shredded
  • 1 Lebanese cucumber, halved lengthwise, seeded, thinly sliced
  • 3 red radishes, trimmed, thinly sliced
  • 1 red onion, thinly sliced
  • 2 long green chillies, thinly sliced on the diagonal
  • 2 x 175g packets hot-smoked salmon, skinned, flaked (see note)
  • Greek-style yoghurt (optional), to serve
  • Step 1 To make hummus, process chickpeas, oil, cumin, lemon zest and juice, and 2 tablespoons cold water in a food processor until smooth. Stir in herbs. Season with salt and pepper. Makes 1 1/4 cups.
  • Step 2 Preheat a chargrill pan or barbecue over high heat. Combine oil and garlic in a small bowl. Brush both sides of pita with garlic oil, then cook for 30 seconds each side or until charred.
  • Step 3 Spread hummus over pita bases. Divide spinach, cucumber, radishes, onion, chillies and salmon among bases. Drizzle with yoghurt, if using, to serve.