14mSpring Pea Hummus Pita Pockets
Bright green pea and chickpea hummus packed into whole wheat pita with crisp vegetables for an easy plant-based lunch. Fresh lemon, tahini, and crunchy vegetables keep it bright, filling, and meal-prep friendly.
- Energy
- 472 calories per serving
- Protein
- 18.6 g per serving
- Carbs
- 61.5 g per serving
- Fat
- 18.6 g per serving
- Sodium
- 1037 mg per serving
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Cook this recipe
- baby spinach-2 cups
- canned chickpeas-1 can
- frozen green peas-1.5 cups
- shredded carrots-1 cup
- cucumber-1 cup
- garlic-1 clove
- tahini-0.25 cups
- fresh lemon juice-3 tbsp
- whole wheat pita bread-4 pita
- cold water-3 tbsp
- extra-virgin olive oil-2 tbsp
- fine sea salt-0.75 tsp
Rinse and drain the chickpeas, thinly slice the cucumber, peel the garlic, and cut the pitas in half to form pockets.
Keep fingers clear of the knife blade while slicing the cucumber and cutting the pitas.
Place the frozen peas in a microwave-safe bowl with 1 tablespoon of the cold water, cover, and microwave on high for 2 minutes until bright green and hot.
Open the cover away from your face to avoid hot steam from the microwaved peas.
Drain the peas, rinse briefly under cold water, and shake off excess water so the hummus stays cool and thick.
Add the peas, chickpeas, tahini, lemon juice, olive oil, garlic, salt, and remaining cold water to a food processor; blend until smooth but spreadable, scraping down the sides as needed.
Turn the food processor off and let the blade stop before scraping down the sides.
Gently open each pita half, then spread in the pea hummus and stuff with baby spinach, shredded carrots, and cucumber.
Serve right away, or for meal prep, keep the hummus chilled and the pitas and vegetables separate until ready to assemble.
Refrigerate hummus and assembled pita pockets at 40°F or below and do not leave stuffed pitas at room temperature for more than 2 hours.
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