This recipe was the one that made me swear off pitas for the rest of eternity. They tear and are so hard to fill -- NEVER AGAIN! Anyways, I also made these into wraps using some whole wheat tortillas and was pleasantly surprised by how tasty they were. An easy (and quick) weeknight meal for sure. Hint: use roasted red pepper hummus and give these an extra kick of flavor!
Hummus-Stuffed Pitas
Photo: José Picayo
Serve with Steamed Sugar Snap Peas.
Yield: Serves 4 (serving size: 2 pita halves)
Total:
Recipe from
More From Cooking Light
Recipe Time
Hands On:
15 Minutes
Total:
15 Minutes
Nutritional Information
Amount per serving
- Calories: 344
- Fat: 14.9g
- Saturated fat: 2.4g
- Monounsaturated fat: 7.4g
- Polyunsaturated fat: 3.6g
- Protein: 13.1g
- Carbohydrate: 47.1g
- Fiber: 7.7g
- Cholesterol: 13mg
- Iron: 3.9mg
- Sodium: 758mg
- Calcium: 141mg
Ingredients
- 1 teaspoon grated lemon rind
- 1 (8-ounce) container plain hummus
- 4 (6-inch) whole-wheat pitas, halved
- 4 green leaf lettuce leaves, halved
- 1 1/4 cups thinly sliced English cucumber
- 3/4 cup thinly sliced radishes
- 1/3 cup thinly sliced red onion
- 1/2 cup crumbled feta cheese
- Freshly ground black pepper
- Steamed Sugar Snap Peas
Preparation
- 1. Combine rind and hummus. Divide hummus mixture evenly among 8 pita halves (about 1 1/2 tablespoons each). Divide lettuce, cucumber, radishes, onion, and cheese evenly among pita halves. Sprinkle with pepper.
Hummus-Stuffed Pitas Recipe at a Glance
- COURSE: Main Dishes, Sandwiches
- CONVENIENCE: Family, Quick/Easy, No-Cook
- CUISINE: Middle Eastern
- MAIN INGREDIENT: Rice/Grains, Vegetables
- DIETARY CONSIDERATION: Meatless
- PUBLICATION: Cooking Light
More Recipes for Main Dishes
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Mini Lamb Pitas with Minted Pea Hummus
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Black Bean Hummus
Cooking Light -
Stuffed Squash
Oxmoor House
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