Wash and dry produce.

Trim and quarter cucumber lengthwise; slice crosswise into 1/2-inch-thick pieces. Halve tomatoes. Pick and roughly chop fronds from dill. Halve lemon. Halve pitas.

In a medium bowl, toss together cucumber, tomatoes, pepitas, half the dill, a large drizzle of olive oil, and a squeeze of lemon juice to taste. Season generously with salt and pepper.

In a small bowl, combine sour cream, remaining dill, and a squeeze of lemon juice to taste. Season with salt and pepper.

Toast pita halves until warm. Fill each pita pocket with a bit of hummus, veggie salad, dill sauce, feta, and hot sauce to taste.