Shredded Carrot and Hummus Pita Pockets
Shredded Carrot and Hummus Pita Pockets
Ingredients
For the Pita Pockets
- 4 pita bread, whole wheat or regular
- 1 cup hummus, store-bought or homemade
- 2 cups carrots, shredded (about 3-4 medium carrots)
- 2 cups mixed greens
- 1/4 cup red onion, thinly sliced (optional)
- 1/2 cup cucumber, diced (optional)
For the Lemon-Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons water, or more, as needed for consistency
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the lemon-tahini dressing: In a small bowl, whisk together the tahini, fresh lemon juice, water, minced garlic, salt, and black pepper until the mixture is smooth and creamy. If the dressing is too thick, add more water 1 teaspoon at a time until your desired consistency is reached.
⏱️ 5 min
- 2
Prepare the vegetables: Shred the carrots using a box grater or food processor. If using, thinly slice the red onion and dice the cucumber.
⏱️ 5 min
- 3
Warm the pita bread: Gently warm the pita bread in a toaster, microwave, or a dry skillet over medium heat for about 30 seconds to 1 minute per side, until soft and pliable. This makes them easier to open without tearing.
⏱️ 2 min
- 4
Assemble the pita pockets: Carefully cut each warmed pita bread in half to create two pockets. Gently open each pocket.
⏱️ 1 min
- 5
Fill the pita pockets: Spread a generous amount of hummus inside each pita half, coating the inner surfaces.
⏱️ 3 min
- 6
Add fillings: Layer the shredded carrots, mixed greens, and any optional red onion or cucumber into the hummus-lined pita pockets. Pack them full but gently.
⏱️ 3 min
- 7
Drizzle with dressing: Drizzle the prepared lemon-tahini dressing generously over the fillings inside each pita pocket. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shredded Carrot and Hummus Pita Pockets
Ingredients
For the Pita Pockets
- 4 pita bread, whole wheat or regular
- 1 cup hummus, store-bought or homemade
- 2 cups carrots, shredded (about 3-4 medium carrots)
- 2 cups mixed greens
- 1/4 cup red onion, thinly sliced (optional)
- 1/2 cup cucumber, diced (optional)
For the Lemon-Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons water, or more, as needed for consistency
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the lemon-tahini dressing: In a small bowl, whisk together the tahini, fresh lemon juice, water, minced garlic, salt, and black pepper until the mixture is smooth and creamy. If the dressing is too thick, add more water 1 teaspoon at a time until your desired consistency is reached.
⏱️ 5 min - 2
Prepare the vegetables: Shred the carrots using a box grater or food processor. If using, thinly slice the red onion and dice the cucumber.
⏱️ 5 min - 3
Warm the pita bread: Gently warm the pita bread in a toaster, microwave, or a dry skillet over medium heat for about 30 seconds to 1 minute per side, until soft and pliable. This makes them easier to open without tearing.
⏱️ 2 min - 4
Assemble the pita pockets: Carefully cut each warmed pita bread in half to create two pockets. Gently open each pocket.
⏱️ 1 min - 5
Fill the pita pockets: Spread a generous amount of hummus inside each pita half, coating the inner surfaces.
⏱️ 3 min - 6
Add fillings: Layer the shredded carrots, mixed greens, and any optional red onion or cucumber into the hummus-lined pita pockets. Pack them full but gently.
⏱️ 3 min - 7
Drizzle with dressing: Drizzle the prepared lemon-tahini dressing generously over the fillings inside each pita pocket. Serve immediately and enjoy!
⏱️ 1 min