Pita Pocket with White Bean and Roasted Red Pepper Hummus
With Americans increasingly seeking out vegetarian menu options, this vegetable-packed sandwich is sure to please. While everybody makes hummus with chick peas, this pita pocket is filled with a hummus that Chef Scott Samuel makes with white beans, roasted red peppers, cumin and cayenne.
To download a Spanish translation of this recipe click here.
Servings: 12
Calories: 290kcal
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Ingredients
White Bean Hummus
- 2 cloves garlic crushed
- ¼ cup lemon juice
- 2 red peppers roasted, cored, peeled
- 1 15-ounce can white beans (Great Northern, navy, white kidney) drained and rinsed
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne
- ¼ cup olive oil
- kosher salt and ground black pepper to taste
- water as needed
- ½ cup tahini
- salt and ground black pepper to taste
Pita Pocket
- 6 whole wheat pita halved
- 8 ounces baby greens cleaned
- 3 tomatoes diced
- 8 ounces feta cheese
- 1 cucumber peeled, seeded, sliced
Instructions
- For the hummus: In food processor, purée the garlic with the lemon juice until chopped very finely.
- Add the red peppers and white beans and process until smooth. Add cumin, cayenne, olive oil, salt, pepper, and a bit of water, if needed.
- Scoop the mixture into a bowl. Add the tahini. Stir well and adjust with oil and water for texture, and salt and pepper for taste. Reserve for the pitas.
- To assemble pitas: Spread hummus into each pita half, then add a little bit of baby greens, tomatoes, feta cheese, and cucumbers.
- Garnish with more white bean hummus and serve.
Notes
Recipe developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.
Nutrition
Serving: 1g | Calories: 290kcal | Carbohydrates: 31g | Protein: 11g | Fat: 15g | Saturated Fat: 4.5g | Cholesterol: 20mg | Sodium: 340mg | Potassium: 470mg | Fiber: 6g | Sugar: 3g | Calcium: 190mg | Iron: 3.6mg