Slice summer squash in ¼ inch rounds. Place in bowl and add 2 tbsp. olive oil and ¼ teaspoon salt.
Peel and cut red onion in half. Then slice with the grain in ⅓-inch wedges. Repeat with second half. Place in bowl with 1 tbsp. olive oil. Sprinkle with salt and combine.
Cut tomatoes in half and slice in 4-6 half moon wedges. Repeat with second half. Place in bowl with 1 tbsp. olive oil and ¼ teaspoon salt and combine.
Grill summer squash about 4 minutes on each side. Grill onions about 5 minutes, rotating once. Grill tomatoes about 5 minutes rotating once.
Warm pita on the grill about 3 minutes each side. Once warm, remove the pita from the heat and slather with about ⅓ cup Sabra Hummus.
Top with summer squash rounds, tomatoes and onions. Cut into 8 pieces and enjoy as a light summer meal or appetizer for entertaining.
Chef's Note The best pita for this is the flat variety. You may also use Lavash as a great substitute.
Ingredients
1½ cups summer squash (about 2 medium sized) yellow and/or green
