• Prep Time:
  • Cooking Time:
  • Serves: 4-6 Servings

Veggie Pita Pockets

  • Recipe Submitted by on

Category: Main Dish, Healthy Recipes, Vegetarian, Vegetables

 Ingredients List

  • 2 cups chickpeas
  • 1 to 2 tablespoons water
  • 1/4 cup grated pecorino romano cheese
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon kosher salt, plus more for seasoning
  • Pinch red pepper flakes
  • 1/4 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1 ripe avocado, pitted and sliced
  • 1 cucumber, sliced
  • 1 bell pepper, seeded and sliced
  • 10 to 12 whole-wheat pita minis (3 inches), lightly toasted

 Directions

Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper to taste.

Open toasted pitas and spoon in a 1 tablespoon of the bean spread per pita. Add avocado, cucumber and pepper slices. Season to taste with kosher salt and pepper.

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