Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp tahini
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp cumin
- 2–4 tbsp water (as needed)
- 4 small pita breads
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup sliced cucumbers
Instructions
- Blend chickpeas, tahini, lemon juice, garlic, olive oil, salt, and cumin in a food processor until smooth.
- Add water 1 tbsp at a time until the hummus reaches your desired consistency.
- Warm the pita breads in a toaster or oven for 1-2 minutes.
- Slice each pita in half and open the pockets.
- Fill each pita pocket with hummus, lettuce, tomatoes, and cucumbers.
- Serve immediately.
Notes
- Store leftover hummus in an airtight container for up to 5 days.
- Add roasted red peppers or olives for extra flavor.
- Use whole wheat pita for a healthier option.
- Prep Time: 10 mins
- Cook Time: 2 mins
- Category: Lunch
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pita pocket
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg