I was tempted to call this “Some Assembly Required” because there’s no cooking involved. I know some of you are cheering this fact! I originally created this dish as a pita bread sandwich, but it just falls apart and is too messy to eat.
I wasn’t willing to give up on it because I loved the flavors so much and it’s really refreshing all year-long, especially in the summer. My remedy? A knife and fork! Instead of stuffing the pita bread, I use it as the base — think pizza crust. I spread the hummus on the pita, and then pile on the veggies. This is a perfect opportunity to use some of the red onion from my Mango Salsa and the cucumber from Mixed Green Salad Topped With Crispy Salmon. I also like to sprinkle chopped fresh parsley or cilantro on top, but if you don’t happen to have any on hand, it’s delicious without. I also squeeze fresh lemon on top of the whole shebang!
Finally, I used purchased hummus for this recipe, but be on notice — you’re going to learn how to make homemade one of these days –really easy and so much cheaper.
There are two different types of pita that’s sold in the U.S. One is the Middle Eastern variety, and the other is the Greek. Think gyros. The Middle Eastern is thinner than the Greek, and the one I’m most used to. I buy a package of them, and keep them in a plastic bag in the freezer. They defrost within minutes. Do not microwave to defrost — they’ll get tough! Both types of pita will work in this recipe.
If you don’t know how to chop the red onion, cucumber, and/or parsley, go to “ins & outs.”
PITA TOPPED WITH HUMMUS & VEGGIES
- 2 pita loaves
- 1/2 cup hummus
- 6 grape tomatoes, halved
- 2 tablespoons chopped red or sweet onion
- 1/2 kosher dill pickle, chopped (4 tablespoons) – see chopping a cucumber
- 1 Persian cucumber, peeled and chopped (or 1/4 English cucumber)
- 1 tablespoon fresh chopped flat-leaf parsley or cilantro, optional
- 1/2 lemon, halved
- Prep the veggies.
Place the pita loaves on two plates. Top each with 1/4 hummus. Spread over each loaf. Divide the next four ingredients between the two loaves.
Sprinkle fresh chopped parsley or cilantro over each pita. Season to taste with salt and freshly ground pepper. I find I don’t need any additional salt between the hummus and the dill pickle, so taste first. Add the lemon to the plate and serve. I do squeeze the lemon over the pita so don’t think it’s just for garnish!
Grocery Bag: Pita Topped With Hummus & Veggies