To make the hummus: Use a food processor to combine the beans, yogurt, garlic, salt, olive oil, lemon juice, cumin, and tahini. Pulse until smooth and creamy.
To make the bruschetta topping: Combining the chopped tomatoes, basil, salt, garlic, and olive oil. Stir until just blended. (This will taste best if you make it an hour or two ahead of time.)
For Serving: To toast the pita bread, heat a griddle to medium-high heat. Spray the bread with a little nonstick spray and lay it on the hot griddle. You want to toast the pita just until brown marks appear. If you don't have a griddle, you can heat the bread in a hot skillet until it begins to brown. Cut the warm bread into triangles.
To assemble, scoop the hummus into a bowl and top with several spoonsful of the tomato mixture. The extra bruschetta mix can be served alongside, or refrigerated and used later. Add the 2Tbsp. yogurt in a nice dollop. Garnish with thinly sliced jalapeno-many slices if you like lots of heat, 2 or 3 slices if you like heat. Shake on Sriracha sauce to taste, and top with the green onions. Serve along with the pita triangles for dipping.