Stuffed pita pockets
By Tali Simon | October 3, 2011
I was going to post this yesterday as something to do with the homemade chummus I blogged about. It was also going to be my suggestion for a great way to break the fast.
When a fast-day headache took over, I gave up and went to bed. But it’s still a great way to use that chummus, and by all means, feel free to serve this at your next break-fast meal. It’s one of those wholesome feel-good meals I love so much, and the prep work is so simple.
The original recipe says to use black bean dip, which I’m sure would be good. But since I didn’t have any canned black beans and my last few attempts at cooking dried beans were a disaster, I decided to use up my canned chickpeas instead. (Alternate suggestions: White bean dip or guacamole. So, so good.)
What’s funny about this recipe is that there really isn’t much to it. I didn’t even make my own pitas (though the chummus was definitely my own). And yet, despite it being no-frills…it was really, really good.
It’s also pretty versatile. I’ve talked about the different dips you could use to vary this up, and the salad can really be made from whatever veggies you have lying around. Which makes this an excellent Thursday night dinner in my book. Or, if you’re using leftover Shabbos chummus, a great idea for Sunday night.
Just bake some sweet potato fries to go with, and you’ll be all set.
Adapted from Norene’s Healthy Kitchen
Ingredients
- 1 cup homemade chummus
- 4 medium whole wheat pitas, warmed
- 1 cup shredded lettuce
- 1/2 cup green pepper, diced
- 1 cup red pepper, diced
- 1 small cucumber, diced
- 1 small tomato, chopped
- 4 scallions, finely chopped
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- salt and freshly ground black pepper, to taste
Directions
1. Prepare chummus as directed. It only takes five minutes, I promise.
2. Slice the tops off of the warmed pitas and gently open them up, spreading chummus inside. Reserve sliced-off pieces to eat right after washing.
3. Combine vegetables in a serving bowl and top with olive oil, lemon juice, salt, and pepper. Mix well. Spoon some into each pita pocket and bring any extra salad to the table.
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