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. Print Ingredients White bean hummus 2 garlic cloves, crushed 1/4 cup lemon juice 2 red peppers, roasted, cored, peeled 1 15-oz. can white beans (Great Northern, navy, white kidney), drained & rinsed 1 tsp. ground cumin 1/4 tsp. cayenne 1/4 cup olive oil Kosher salt and ground black pepper, to taste Water, as needed 1/2 cup tahini Salt and ground black pepper, to taste Pita pocket 6 whole wheat pita, halved 8 oz. baby greens, cleaned 3 tomatoes, diced 8 oz. feta cheese 1 cucumber, peeled, seeded, sliced Number of Servings : 12 Serving Size: 1 pita pocket 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. Directions 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. Recipe developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.