4cupTangerines (mandarin oranges), canned, juice pack
Drain most of the liquid from the chickpeas into a bowl, reserving the liquid. Set aside.
Mince garlic; slice cucumber and tomato.
Add chickpeas, tahini, juice from half a lemon, garlic, olive oil, and salt to a food processor and blend until smooth. If the hummus is not blending well, add 1-2 tablespoons of reserved liquid (or water) at a time until desired consistency is reached.
Spread 1/4 cup humus inside each pita pocket; stuff with cucumber and tomato slices and alfalfa sprouts.