Directions:

Dressing:
Place tahini, water, lemon juice, parsley, basil and salt in the jar of a blender. Process until well mixed and smooth. If dressing is too thick, adjust by adding a bit of water or lemon juice to taste.


Salad:
Cut English cucumber in half lengthwise. Scoop out seeds with a spoon; discard seeds.

Cut in half crosswise, making 4 shorter lengths of cucumber. Lay cucumbers on their flat side on a cutting board. Using a sharp knife, cut the cucumber in half lengthwise (again). Repeat with all four pieces. Then cut the strips into squares (AKA dicing). Repeat with all four pieces. This technique creates nice, even dices. Place in a medium size mixing bowl.

Add peppers, tomatoes, radishes, onions, lemon juice, olive oil and salt. Mix until well blended. Cover and refrigerate until ready to use. (Note: this mixture can be made up to 3 days in advance and kept refrigerated.)

Assembly:
Scoop 1/3 to 1/2 of the hummus onto each serving plate or bowls. Swirl with the back of a spoon, making a "bowl" of hummus.

Place 1/2 to 1 cup salad on top of the hummus. Drizzle with the tahini basil dressing.

Serve with warm pita bread and a spoon. Repeat for each serving.