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.

Yield: 6 servings (serving size: 2 stuffed pita halves)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 275
  • Calories from fat: 19%
  • Fat: 5.9g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 2.7g
  • Protein: 10.8g
  • Carbohydrate: 49.7g
  • Fiber: 8.3g
  • Cholesterol: 0.0mg
  • Iron: 3.3mg
  • Sodium: 656mg
  • Calcium: 76mg


  • 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


  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Hummus-Stuffed Pitas with Vegetables Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy