• Pita Pocket with White Bean and Roasted Red Pepper Hummus


    White Bean Hummus

    Yield: 12 portions

    • Ingredients
    • Garlic cloves, crushed
      2 ea.
    • Lemon juice
      ¼ cup
    • Red peppers, roasted, cored, peeled
      2 ea.
    • White beans, cooked
      1½ cups
    • Ground cumin
      1 tsp.
    • Cayenne
      ¼ tsp.
    • Olive oil
      ¼ cup
    • Kosher salt and pepper
      to taste
    • Water
      as needed
    • Tahini
      ½ cup
    • Salt and pepper
      to taste

    Pita Pocket

    • Ingredients
    • Whole Wheat Pita, halved
      6 ea.
    • Baby greens, cleaned
      8 oz.
    • Tomatoes, diced
      3 ea.
    • Feta cheese
      8 oz.
    • Cucumber, peeled, seeded, sliced
      1 ea.


    1. For the hummus: In food processor, purée the garlic with the lemon juice until chopped very finely.
    2. 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.
    3. 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.
    4. To assemble pitas: Spread hummus into each pita halve, then add a little bit of baby greens, tomatoes, feta cheese, and cucumbers.
    5. Garnish with more white bean hummus and serve.