Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
13 min
Active:
13 min
Yield:
6 servings
Level:
None

Nutrition Info

Healthy

Ingredients

Directions

1. Puree chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor until smooth, about 5 minutes. Pour in olive oil, with motor running, and process until velvety. Season with pepper, to taste. 

2. Spoon a scant tablespoon bean spread into toasted pitas. (Store remaining bean dip covered and refrigerated for another use.) Add avocado and cucumber slices, or other vegetables choice and season, to taste, with salt and pepper. Serve wrapped in parchment or butcher paper. 

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Falafel in Pita with Yogurt Sauce

Recipe courtesy of Guy Fieri

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Roasted Root Vegetable Irish Lamb Stew

Recipe courtesy of Food Network Kitchen

Veggie-Stack Pita Pockets

Recipe courtesy of Food Network Kitchen

Pita Pockets with Grilled Veggies

Mediterranean Pita Pockets

Recipe courtesy of Sandra Lee

Chicken Pita Pockets

Chicken and Arugula Pita Pockets

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.