1. 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.

2. 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.

3. Step 3

   Spread hummus over pita bases. Divide spinach, cucumber, radishes, onion, chillies and salmon among bases. Drizzle with yoghurt, if using, to serve.

Top tips: We used Huon brand hot-smoked salmon from supermarkets.

For easy entertaining, serve hummus as a dip with torn chargrilled pita.

For a variation, use Turkish bread rounds instead of pita.