10m$2.15Hummus Cucumber Carrot Pita
A quick pita filled with creamy hummus, crisp cucumber, carrots, and baby spinach.
- Cuisine
- Middle Eastern
Shopping options
Baby spinach
0.5 Cup
organicgirl Baby Spinach 10oz
5%
Prepared store-bought hummus
0.33 Cup
Private Selection® Traditional Hummus
26%
Store-bought pita bread
1 Each
Toufayan® Classic White Pita Loaves
17%
Carrot, coarsely grated
0.33 Cup
Kroger® Whole Carrots
5%
Lemon juice
1 Teaspoon
Kroger® 100% Lemon Juice
1%
English cucumber, thinly sliced
0.33 Cup
English Cucumber
16%
Ground black pepper
0.13 Teaspoon
Smart Way™ Ground Black Pepper
0%
Cost Summary
· only what you use
per serving · 1 serving
Cook this recipe
- Store-bought pita bread-1 each
- Baby spinach-0.5 cups
- Prepared store-bought hummus-0.33 cups
- English cucumber-0.33 cups
- Carrot-0.33 cups
- Lemon juice-1 teaspoon
- Ground black pepper-0.13 teaspoons
Rinse and thoroughly dry the cucumber, carrot, and baby spinach. Thinly slice enough cucumber to measure 1/3 cup, then peel and coarsely grate enough carrot to measure 1/3 cup.
Keep the cutting board stable and protect your fingertips when slicing and grating.
In a small bowl, toss the cucumber and carrot with the lemon juice and black pepper.
Cut the pita in half and gently open each half to form two pockets. Divide the hummus evenly between the pockets, spreading it over the interiors.
Use care when cutting the pita with the chef’s knife.
Divide the baby spinach between the pita halves, followed by the cucumber and carrot mixture. Serve immediately.
Serve immediately, or refrigerate the assembled pita within 2 hours if it is not eaten right away.
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