For the spice mix: Place the fennel and coriander seeds in a mortar, and using the pestle, grind the seeds until fine, and then transfer the contents to a bowl. Mix in the paprika and garlic powder to the bowl. Set aside.
For the turkey: Preheat the oven to 425 degrees F.
Set the turkey breast on a sheet pan and press the spice mix into the sides of the meat. Season the turkey breast with salt, to taste. Place the turkey in the preheated oven, and roast until the turkey is cooked through, approximately 40 to 45 minutes. Allow the meat to rest for 15 minutes before carving. Thinly slice the turkey breast and transfer to a warmed serving platter.
For the hummus: Meanwhile, while the turkey is cooking, make the hummus. Add the chickpeas, yogurt, lemon juice, and garlic cloves to a blender, and puree until smooth. As the ingredients are processing in the blender, gradually add 1/2 cup olive oil in a thin stream into the blender. Transfer the dip from the blender to a serving bowl.
In a separate small bowl, stir the red pepper and sugar together, and season with salt, to taste.
Add the chopped parsley to the bowl, and mix to combine. Sprinkle the paprika over the hummus, and top with the red bell pepper and parsley topping. Drizzle the remaining 1 tablespoon olive oil over the dip, and set it aside.
For the sauce: Mix the yogurt, paprika, garlic, honey and lemon juice in a bowl until incorporated. Season the yogurt sauce with salt, to taste.
For the assembly: Arrange the toasted pita on a plate and spoon some of the yogurt sauce in the center of the pita. Layer with slices of the turkey, and top with the chopped tomatoes, and onions. Wrap and enjoy.
Recipe courtesy of Roger Mooking