Veggie-Stack Pita Pockets

From Food Network Kitchens

Rated: 5 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
3 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 3 min
Total:: 13 min

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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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Comments & Reviews

recipe Veggie-Stack Pita Pockets
Kori Oak Ridge, TN 09-09-2009
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Sounds devine!
Rated: 5 stars out of 5

I have not made this recipe, but I eat these foods in some way or another everyday. I LOVE vegetables and beans, so this... combination of ingredients sounds perfect. To Katy: I eat avocado virtually everyday, and as long as it's wrapped up well and kept cold, it stays fine.Read more
recipe Veggie-Stack Pita Pockets
Katy Apopka, FL 08-25-2009
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Avocado for lunch?
Rated: 5 stars out of 5

This recipe sounds really good and I want to try it. But if the plan is to take it for lunch, wouldn't the avocados turn... brown by the time lunchtime rolls around?Read more
recipe Veggie-Stack Pita Pockets
Sabrina Parker, CO 03-07-2009
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Yummy hummus
Rated: 4 stars out of 5

The romano added such a nice unusual flavor to the hummus. I also put sliced bell peppers in the pita with the other... veggies. Lots of flavor, would use the hummus by itself as well.Read more
recipe Veggie-Stack Pita Pockets
Christina Orange Park, FL 03-04-2009
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Great for lunch!
Rated: 5 stars out of 5

I have been bringing these pitas to lunch for the past 2 weeks and they haven't gotten old yet! They are not too heavy, but... have a great fresh flavor. I have also made them with store bought hummus instead of making the hummus if I am short on time that week. They are great both ways!Read more
recipe Veggie-Stack Pita Pockets
Mary DuBois, PA 01-06-2009
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Just one word.... YUMMY!!
Rated: 5 stars out of 5

This is one of the best things I've had in a long time. I made the homemade pitas by Tyler F. and added roasted garlic and... lemon zest to the hummus. Otherwise everything is the same. I make it every day for lunch and it is quite filling. I absolutely love this recipe. The hummus is fantastic and I could eat it on anything. I've made it for my family and others. It was a hit with every single person. This will not only stay in my recipe box but will become one of the mainstays in my life.Read more