Lay pita flat and spread hummus along the middle leaving space at the edges.
In a small bowl, combine diced tomato with half of the cucumber (1/4 cup), za'tar, olive oil, half of the lemon juice (1 tablespooon) and salt/pepper to taste; spread on top of hummus in the pita.
To create cucumber yogurt sauce, combine remaining 1/4 cup cucumber, yogurt, dried mint, garlic and remaining 1 tablespoon of lemon juice in a small bowl. Season with salt/pepper to taste then drizzle on top of the tomato salad.
Roll pita into a wrap and slice in half to serve.
Another option is to serve the salads on a big platter and use pita bread for dipping instead of creating a sandwich.
Serving size: 1 Sandwich Calories: 331 Fat: 9 g Saturated fat: 1.8 g Unsaturated fat: 7.2 g Trans fat: 0 Carbohydrates: 51.1 g Sugar: 10.3 g Sodium: 489 mg Fiber: 4.6 g Protein: 12.6 g Cholesterol: 3 mg
Recipe by The Lemon Bowl at http://thelemonbowl.com/2012/12/vegetarian-middle-eastern-pita-sandwich-recipe.html