Middle Eastern Pita Pocket Sandwiches - Forks Over Knives

Ingredients

• 1 cup chopped yellow onion
• 7 cloves garlic, minced
• 1¼ cups cubed zucchini (1-inch cubes)
• 1 cup cubed eggplant (1-inch cubes)
• 1 cup bite-size strips red bell pepper
• 1 teaspoon ground sumac
• ½ teaspoon ground cumin
• ¼ cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons finely chopped fresh parsley
• Sea salt, to taste
• 3 whole wheat pita rounds, halved crosswise and warmed
• 2 cups oil-free hummus
• 2 cups shredded romaine lettuce