Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
13 min
Prep:
13 min

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. 

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Veggie-Stack Pita Pockets

Recipe courtesy of Food Network Kitchen

Pita Pockets with Grilled Veggies

Chicken Pita Pockets

Mediterranean Pita Pockets

Recipe courtesy of Sandra Lee

Veggie Burger Pockets

Recipe courtesy of Food Network Kitchen

Chicken and Arugula Pita Pockets

Recipe courtesy of Giada De Laurentiis

Italian Fish and Veggie Pockets

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories