Veggie-Stack Pita Pockets

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Wow! This is delicious!! I just want to eat it right out of the food processor! Great as a sandwich with whatever vegies and also as a dip for crackers and vegies. Will be a staple in my house!

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This was delicious! I added picked carrots and cucumbers to give it some zest, and wrapped it up with flatbread. I'm using it now as a dip. If I made it again, I would probably add half the cheese and put in twice the amount of olive oil, just to make it a little creamier and focus on the chick peas more.

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I guess everyone's tastebuds are different than mine. I get my recipes from Food Network on a regular basis and this one was the worst. Way too much olive oil and the romano cheese and salt made it overly salty. If I ever make this recipe again, I'll use a creamier cheese and either less olive oil or switch it out for either canola or vegetable oil.

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is there a substitute for capers adn beans that still tast good because i am just not a fan of them.

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If I could give this a higher rating I would. It is absolutely awesome! You can use whatever veggies are in your fridge. I used avocado, shaved carrots and cucumbers with my veg pealer, bell pepper strips, and tomatoes. It was delicious. I followed the advice of other commenters and used slightly less salt. I am so happy to have found a veggie sandwich that I like. I'm not a vegetarian, but I've been looking for a way to enjoy a sandwich for lunch and yet keep things low fat and healthy. This is perfect!

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I would definitely cut down the amount of added salt to 1/2 tsp as suggested by a previous reviewer. I loved the avocado and bell pepper with the hummus but wasn't a fan of the cucumber. This recipe is simple and delicious.

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This puts a cold cut sandwich to shame- in nutrition and taste!!! I used Arnold 100% Whole Wheat Sandwich Thins from Kroger and toasted each half in the oven at 400 degrees for 4-5 minutes. I followed the recipe exactly, but used a blender (on puree instead of a food processor. It worked just fine! The only suggestion I have is to add less salt. Instead of 1 tsp, I'm going to use 1/2 tsp of salt next time I make these. Officially, my new favorite lunch! Quick, cheap, and easy!

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AWESOME! This is a great recipe to make for lunch or dinner. It's healthy and tastes great. It also requires few ingredients so it's easy on the pocket book. I prefer this hummus over anything I have purchased in the store!

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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.

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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?