Vegetable and Hummus Pita Pockets
Warm pita bread filled with creamy hummus and a medley of fresh, crunchy vegetables, perfect for a satisfying and portable lunch.
Ingredients
- •2 whole wheat pita breads
- •1/2 cup hummus
- •1/2 cup cucumber, diced
- •1/2 cup cherry tomatoes, halved
- •1/4 cup red onion, thinly sliced
- •1/4 cup bell pepper (any color), thinly sliced
- •1/4 cup crumbled feta cheese (optional)
- •2 tablespoons fresh parsley, chopped
- •1 tablespoon olive oil
- •Salt and black pepper to taste
Dietary Info
Instructions
- 1
Gently warm the pita breads in a toaster, microwave, or a dry skillet for 1-2 minutes until soft and pliable. Be careful not to over-toast them.
- 2
While the pitas are warming, prepare the vegetable filling. In a medium bowl, combine the diced cucumber, halved cherry tomatoes, thinly sliced red onion, and bell pepper.
- 3
Add the chopped fresh parsley and crumbled feta cheese (if using) to the vegetables. Drizzle with olive oil and season with salt and black pepper to taste. Toss gently to combine.
- 4
Once the pita breads are warm, carefully cut each pita in half to create two pockets.
- 5
Spread a generous layer of hummus inside each pita pocket. Then, fill each pocket with the prepared vegetable mixture. Serve immediately or pack for a portable lunch.
Cook This with Sous
Get recipes like this from ingredients you already have. Free to download.
