Peel cucumbers (optional).

Chop cucumbers and tomatoes.

Combine cucumbers, tomatoes, parsley, vinegar, 1 tablespoon olive oil, 1/8 teaspoon salt, and black pepper in a bowl.

Cover and chill the salad.

Wrap pita rounds in foil.

Heat pita bread in a 350°F (175°C) oven for 30 minutes, or until warm.

Drain chickpeas, reserving the liquid.

Combine chickpeas, tahini, and garlic in a food processor.

Add 1 tablespoon olive oil, lemon juice, and 1/4 teaspoon salt to the food processor.

Process until smooth, adding chickpea liquid until the hummus reaches a thick oatmeal consistency.

Cut warm pita rounds into wedges.

Spoon hummus onto plates.

Drizzle with remaining olive oil and sprinkle with ground red pepper.

Serve hummus with cucumber and tomato salad.