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Loaded Hummus Pitas

Maria G. Brooks
Loaded Hummus Pitas are a fresh and satisfying meal combining creamy hummus, vibrant veggies, and optional proteins, all stuffed into warm pita bread.
Whether served as a quick lunch, light dinner, or appetizer, this recipe is both healthy and customizable.
It’s packed with fiber, protein, and healthy fats, making it a nutrient-dense choice for any occasion.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer, Main Course, Snack
Cuisine Mediterranean, Middle Eastern
Servings 4 servings
Calories 300 kcal

Equipment

  • 1 food processor (for hummus)
  • 1 skillet (for warming the pita)
  • 1 skillet (for warming the pita)
  • 1 Knife (for chopping veggies)
  • 1 Cutting board
  • 1 Spoon (for spreading hummus)

Ingredients
  

  • 1 can 15 oz chickpeas, drained and rinsed
  • 3 tablespoons tahini
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 garlic clove minced
  • ½ teaspoon ground cumin
  • Salt to taste
  • Water as needed to adjust consistency
  • 4 whole wheat pita pockets
  • 1 cucumber thinly sliced
  • 1 tomato diced
  • ½ red onion thinly sliced
  • 1 cup baby spinach or mixed greens
  • ½ cup feta cheese crumbled (optional)
  • ¼ cup Kalamata olives pitted and sliced (optional)
  • Fresh parsley chopped (for garnish)
  • Olive oil drizzle
  • Fresh lemon juice to taste
  • Salt and pepper to taste

Instructions
 

Prepare the Hummus:

  • In a food processor, combine the chickpeas, tahini, olive oil, lemon juice, minced garlic, cumin, and salt.
    Process until smooth, adding water a little at a time until the hummus reaches a creamy consistency.
    Taste and adjust seasoning as needed.

Warm the Pita:

  • Heat the whole wheat pita pockets in a dry skillet over medium heat for 1-2 minutes per side until warm and slightly toasted. This will make them more pliable for stuffing.

Assemble the Pitas:

  • Cut each warm pita in half to form pockets. Spread a generous layer of hummus inside each pita pocket.

Add Toppings:

  • Layer the cucumber, tomato, red onion, and spinach inside the pitas. Top with feta cheese, Kalamata olives, and parsley for extra flavor and texture.

Drizzle and Garnish:

  • Drizzle a little olive oil and fresh lemon juice over the toppings. Season with salt and pepper to taste.

Serve:

  • Serve immediately while the pita is warm and the toppings are fresh. Enjoy the balance of creamy, crunchy, and savory flavors in each bite.

Notes

  • Customization: Feel free to add protein options like grilled chicken, falafel, or roasted chickpeas for a more filling meal.
  • Storage: If making ahead, store hummus and toppings separately and assemble just before serving.
  • Vegan Option: Skip the feta cheese and use vegan toppings like avocado or grilled tempeh.
  • Grilled Veggies: Add grilled vegetables like zucchini, eggplant, or bell peppers for a smoky twist.
Keyword Loaded Hummus Pitas