Veggie Stack Pita Pockets

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1 15-ounce can chickpeas or white beans, rinsed and drained

1 to 2 tablespoons water

1/4 cup grated manchego or pecorino romano cheese

2 teaspoons freshly squeezed lemon juice

1 teaspoon Kosher salt and freshly ground black pepper

Pinch red pepper flakes

1/4 cup extra-virgin olive oil

1/2 ripe Hass avocado, pitted and sliced

1 small cucumber, sliced or 1/2 bell pepper, seeded and sliced

12 whole-wheat pita minis (3 inches), lightly toasted