Hummus and Vegetable Pita Pocket
20min
10min
2
714
Chef's Note
For the best texture in your hummus, remove the skins from the chickpeas before blending. This takes a few extra minutes but results in a silkier, smoother hummus. You can also make the hummus and yogurt sauce a day ahead to save time. If packing for lunch, keep the pita separate from the fillings until ready to eat to prevent sogginess.
Tags
Ingredients
1 can (15 oz), drained and rinsed chickpeas
3 tablespoons tahini
2 tablespoons lemon juice
2 cloves, minced garlic
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon salt
2 tablespoons water
2 large (6-inch) whole wheat pita bread
1/2 medium, sliced cucumber
1 cup, halved cherry tomatoes
1 medium, sliced red bell pepper
1/4 cup, thinly sliced red onion
1 cup baby spinach
1/4 cup, crumbled feta cheese
1/2 cup Greek yogurt
1 teaspoon lemon zest
1 tablespoon, chopped fresh dill
1/4 cup chickpea flour
Instructions
- 1
In a food processor, combine 1 can of drained chickpeas, 3 tablespoons tahini, 2 tablespoons lemon juice, 2 minced garlic cloves, 1 tablespoon olive oil, 1 teaspoon ground cumin, 1/2 teaspoon paprika, and 1/2 teaspoon salt.
- 2
Process until smooth, adding 2 tablespoons of water gradually to achieve desired consistency. Transfer homemade hummus to a bowl and set aside.
- 3
In a small bowl, mix 1/2 cup Greek yogurt with 1 teaspoon lemon zest and 1 tablespoon chopped fresh dill. Season with a pinch of salt and set aside.
- 4
In a small skillet, toast 1/4 cup chickpea flour over medium heat for 3-4 minutes until lightly golden and fragrant, stirring constantly. Set aside to cool.
- 5
Warm the 2 whole wheat pita breads in a toaster or oven for 1-2 minutes until slightly crisp but still pliable.
- 6
Prepare all vegetables: slice 1/2 cucumber, halve 1 cup cherry tomatoes, slice 1 red bell pepper, thinly slice 1/4 cup red onion, and wash 1 cup baby spinach.
- 7
Cut each pita in half and gently open each pocket. Spread 2 tablespoons of hummus inside each pita half.
- 8
Sprinkle 1 tablespoon of toasted chickpea flour into each pita half (this helps absorb moisture and adds protein).
- 9
Fill each pita pocket with equal amounts of cucumber, tomatoes, bell pepper, red onion, and spinach.
- 10
Add 1 tablespoon of the yogurt-dill sauce and 1 tablespoon crumbled feta cheese to each pita pocket.
- 11
Drizzle remaining 1 tablespoon olive oil over the assembled pita pockets and serve immediately.
Nutrition Information (per serving)
714
44g
80g
24g
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