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.

Cuisine: Mediterranean

Bean type: Kidney Bean, White bean

Nutrition attribute: Vegetarian

Food type: Sandwiches & Handheld Items

Collection: Chef Creation, Video

Servings:

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