Hummus-Stuffed Pitas with Vegetables

You can refrigerate the hummus for up to a week so you don't have to make all six sandwiches at one time. You can also serve it with assorted raw vegetables.


6 servings (serving size: 2 stuffed pita halves)

Recipe from

Cooking Light

Nutritional Information

Calories 275
Caloriesfromfat 19 %
Fat 5.9 g
Satfat 0.7 g
Monofat 1.8 g
Polyfat 2.7 g
Protein 10.8 g
Carbohydrate 49.7 g
Fiber 8.3 g
Cholesterol 0.0 mg
Iron 3.3 mg
Sodium 656 mg
Calcium 76 mg


1/4 cup plain fat-free yogurt
1/4 cup water
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame-seed paste)
1/2teaspoon salt
1/8 teaspoon ground red pepper
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 1/2 tablespoons minced fresh cilantro
6 (6-inch) whole wheat pitas, cut in half
3 cups trimmed arugula
6 plum tomatoes, thinly sliced
1 medium English cucumber, thinly sliced
1 medium red onion, thinly sliced


Combine first 7 ingredients in a food processor; process until smooth. Stir in cilantro. Spread 2 tablespoons hummus in each pita half; divide the arugula, tomatoes, cucumber, and onion evenly among pita halves.