Chop garlic and drained and rinsed chickpeas in a food processor. Add lemon juice, olive oil, sesame oil, cumin and salt; blend again for 1 minute. Add tofu and blend until smooth. Remove from food processor and stir in chopped mint, if desired.
Slice radishes and dice tomato; set aside.
Cut pita in half and stuff with sliced radishes (use less if this is a new food), tomatoes, spinach and freshly blended hummus.
Heat soup as directed on package. Peel carrots and cut into sticks; cube cantaloupe.
Serve pita pocket alongside carrot sticks, cantaloupe and soup.