Prepare 200 grams of hummus by either using store-bought hummus or making it from scratch by blending boiled chickpeas, tahini, lemon juice, garlic, olive oil, and salt.
Wash and chop 1 cucumber, 1 tomato, 1 small red onion, and 1 small green bell pepper into small pieces.
In a small bowl, mix the chopped vegetables with 1 tablespoon of lemon juice, a pinch of salt, and a pinch of black pepper. Set aside.
Warm up 4 pita breads either in a preheated oven at 180°C for 2-3 minutes or on a tawa over medium heat for 1 minute on each side.
Cut each pita bread in half and gently open the pockets.
Spread 2 tablespoons of hummus inside each pita pocket.
Stuff the pita pockets with the prepared vegetable mixture.
Optionally, add some chopped fresh coriander leaves or mint leaves for extra flavor.