Veggie Stack Pita Pockets

Save Recipe
  • Total: 13 min
  • Prep: 13 min
Share This Recipe

Ingredients

Directions

  1. 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. 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. 
29m Easy 98%
CLASS
11m Easy 100%
CLASS
Catherine McCord

3 Hot Lunches for Kids

10m Easy 97%
CLASS
18m Easy 97%
CLASS

22m Intermediate 99%
CLASS
21m Easy 99%
CLASS
Gabriela Rodiles

Beer Cheese Cornbread

17m Easy 100%
CLASS