Spring Pea Hummus Pita Pockets

Ingredients

• 1.5 Cup Frozen green peas - 1 1/2 (cups)
• 1 Can Canned chickpeas, rinsed and drained - 1 (15-ounce can), rinsed and drained
• 0.25 Cup Tahini - 1/4 (cup)
• 3 Tablespoon Fresh lemon juice - 3 (tablespoons), juiced
• 2 Tablespoon Extra-virgin olive oil - 2 (tablespoons)
• 1 Count Garlic - 1 (clove), Peeled before blending.
• 0.75 Teaspoon Fine sea salt - 3/4 (teaspoon)
• 3 Tablespoon Cold water - 3 (tablespoons), One tablespoon is used to microwave the peas; the remaining cold water is blended into the hummus.
• 4 Count Whole wheat pita bread - 4 (6-inch pitas), 6-inch pitas; cut in half to form pockets.
• 2 Cup Baby spinach - 2 (cups packed)
• 1 Cup Shredded carrots - 1 (cup), shredded
• 1 Cup Cucumber, thinly sliced - 1 (cup), thinly sliced

Instructions

1. Prep chickpeas, vegetables, and pitas

   1. *Rinse and drain the chickpeas*, *thinly slice the cucumber*, peel the garlic, and cut the pitas in half to form pockets.

2. Microwave the peas

   2. 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*.

3. Cool and drain peas

   3. Drain the peas, rinse briefly under cold water, and shake off excess water so the hummus stays *cool and thick*.

4. Blend the pea hummus

   4. 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.

5. Fill the pita pockets

   5. Gently open each pita half, then *spread in the pea hummus* and stuff with *baby spinach, shredded carrots, and cucumber*.

6. Serve or store

   6. Serve right away, or for meal prep, keep the *hummus chilled* and the *pitas and vegetables separate* until ready to assemble.