Loaded Vegan Hummus Bowls

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2 Persian cucumbers, diced

1 cup sugar plum tomatoes or other baby tomatoes, halved

2 scallions, finely chopped

2 tablespoons minced dill, plus more fronds for garnish

2 tablespoons red wine vinegar

2 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

16 ounces creamy hummus

1/2 cup red beet-and-cabbage sauerkraut, such as Wildbrine

2 radishes, sliced into matchsticks

1 teaspoon toasted sesame seeds

2 pita breads, cut intro triangles, for serving