Chop or cube all of the vegetables into ½ inch cubes, small bite sized pieces, toss with the oil and salt and spread out on a large baking sheet.
Roast the vegetables at 400F for 30-45 minutes until the sweet potatoes are tender.
Add all of the herb dressing ingredients into a food processor, mix until there are no large chunks occasionally scraping down the sides of the bowl. The sauce does not have to be perfectly smooth and with the lack of liquid it won’t end up silky smooth.
Pour the herb dressing over the roasted vegetables, mix, taste and adjust the seasoning.
Warm the pits in the oven, spread a layer of hummus on the pita, top with a generous amount of vegetables and a sprinkle of feta.