Hummus and Vegetable Pita Pockets
15min
5min
2
420
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Chef's Note
For a smoother hummus, remove the skins from the chickpeas before blending. This takes a few extra minutes but results in a silkier texture.
Tags
Ingredients
2 pockets whole wheat pita bread
1 15-oz can chickpeas
2 tablespoons tahini
1 clove garlic
1 medium lemon
1/2 medium cucumber
1 medium carrot
1/2 medium red bell pepper
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
- 1
Drain and rinse 1 can of chickpeas, reserving 2 tablespoons of the liquid.
- 2
Peel 1 garlic clove and cut in half.
- 3
Cut 1 lemon in half and squeeze to extract 2 tablespoons of juice.
- 4
In a food processor, combine chickpeas, 2 tablespoons tahini, garlic, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1/2 teaspoon cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- 5
Process until smooth, adding 1-2 tablespoons of the reserved chickpea liquid to reach desired consistency.
- 6
Wash and peel 1 medium carrot, then grate it using a box grater.
- 7
Wash 1/2 cucumber and 1/2 red bell pepper, then slice them into thin strips.
- 8
Warm 2 pita pockets in a dry skillet over medium heat for 30 seconds per side.
- 9
Cut each pita in half to create two pockets.
- 10
Spread about 2 tablespoons of hummus inside each pita half.
- 11
Fill each pocket with grated carrot, cucumber strips, and bell pepper strips.
- 12
Drizzle the remaining 1 tablespoon olive oil over the vegetables inside the pockets.
- 13
Serve immediately.
Nutrition Information (per serving)
420
15g
52g
18g
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