Mini Lamb Pitas with Minted Pea Hummus

Oxmoor House
Mini Lamb Pitas with Minted Pea HummusRecipe
Photo: Oxmoor House
Nothing says spring like these pita pockets loaded with delicate lamb and colorful Minted Pea Hummus. Green peas contribute bold color and are especially high in vitamin K, which helps protect against osteoporosis. Add fresh fruit as a side dish, and you've got a wonderfully healthy meal. Use leftover hummus as a refreshing and vibrant veggie dip. It also goes well with Greek-Style Pita Chips.

Prep: 9 minutes; Cook: 12 minutes; Other: 5 minutes

4 servings (serving size: 2 stuffed pitas)


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1 pound lean ground lamb
1/4 cup (1 ounce) crumbled reduced-fat feta cheese
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
Cooking spray
8 (1-ounce) miniature whole wheat pitas (such as Toufayan Mini Pitettes)
Red onion slices (optional)
Alfalfa sprouts (optional)
Cucumber slices (optional)


Prep: 17 Minutes
Cook: 12 Minutes

1. Prepare grill.

2. Combine first 4 ingredients. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

3. Place patties on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 165°. Remove from grill; let stand 5 minutes. Cut each patty in half. Split each pita in half horizontally, cutting to, but not through, opposite side. Spread 1 tablespoon Minted Pea Hummus on bottom half of each pita, and top with half of 1 patty. Add onion, sprouts, and cucumber, if desired.

Created date

April 2009

Nutritional Information

Calories 391
Caloriesfromfat 38 %
Fat 17 g
Satfat 6.9 g
Monofat 6.7 g
Polyfat 1.1 g
Protein 27.4 g
Carbohydrate 33.9 g
Fiber 4 g
Cholesterol 77 mg
Iron 3.7 mg
Sodium 354 mg
Calcium 84 mg