Veggie-Stack Pita Pockets

Ingredients

• 1 (15-ounce) can chickpeas or white beans, rinsed and drained
• 1 to 2 tablespoons water
• 1/4 cup grated manchego or pecorino romano cheese
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon kosher salt, plus more for seasoning
• Pinch red pepper flakes
• 1/4 cup extra-virgin olive oil
• Freshly ground black pepper
• 1/2 ripe Hass avocado, pitted and sliced
• 1 small cucumber, sliced or 1/2 bell pepper, seeded and sliced
• 10 to 12 whole-wheat pita minis (3 inches), lightly toasted

Directions

Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste.

Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. Pack in a lunch box and send to school.

TIP: Remaining bean spread becomes a dip for vegetables or pita chips, or as another dimension layered in your child's favorite cold cut sandwich.

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