Preheat oven to 425°F (220°C). Brush both sides of each pita lightly with the 2 tbs olive oil and sprinkle with 1/2 tsp kosher salt. Place pitas directly on a baking sheet and bake 5–7 minutes until puffed and just golden, flipping once halfway. Remove and let cool slightly; keep whole or cut into halves/quarters for serving.

Hummus

Make the hummus

In a food processor combine the chickpeas, tahini, lemon juice, garlic, 2 tbs extra-virgin olive oil, 1/2 tsp ground cumin, 2 tbs cold water and 3/4 tsp salt. Process 1–2 minutes until very smooth, stopping to scrape down the sides. If hummus is too thick, add additional 1 tbs water at a time until spreadable. Taste and adjust salt or lemon. Transfer to a bowl and set aside.

Guacamole

Prepare guacamole

Halve and pit the avocados and scoop flesh into a medium bowl. Mash with a fork to your desired texture. Add 1.5 tbs fresh lime juice, 1/4 cup finely diced red onion, 2 tbs chopped cilantro, 1/2 minced jalapeño (optional), 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine and taste; adjust lime or salt as needed. Keep covered until assembly to prevent browning.

Veggies & Toppings

Prepare the vegetables: thinly slice the cucumber, halve the cherry tomatoes, shred the carrot, and measure out the mixed greens and pickled onions. Arrange on a platter or keep in separate small bowls for self-assembly.

Ranch Dressing

Make quick ranch

Whisk together 1/2 cup mayonnaise, 1/2 cup plain Greek yogurt and 1/4 cup buttermilk until smooth. Stir in 1 tbs chopped dill, 1 tbs chopped parsley, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt and 1/4 tsp black pepper. Refrigerate at least 10 minutes to let flavors meld. Thin with extra milk if you prefer a looser consistency.

Finish & Assembly

Assemble the pita plates

Cut or open toasted pitas if desired. Spread about 2–3 tbs hummus onto each pita pocket or pita half, then add a generous spoonful (about 2 tbs) of guacamole. Top with a handful of mixed greens, cucumber slices, halved cherry tomatoes, shredded carrot and pickled red onions as desired. Drizzle 1 tsp extra-virgin olive oil and a light sprinkle of 1/2 tsp smoked paprika across the assembled pitas. Serve ranch dressing on the side for dipping or drizzle 1–2 tbs over the veggies if preferred. Garnish platter with lemon wedges for squeezing.

Serve

Serve immediately while pitas are still slightly warm. Leftover hummus and guacamole keep refrigerated in airtight containers for up to 3 days (guacamole may brown; press plastic wrap on surface).