Hummus Mini Pita Pockets Recipes

HUMMUS MINI-PITA POCKETS

Hummus Mini-Pita Pockets image

Yummy hummus doesn't need a whole lot to make it a nice pita sandwich filler-perhaps just the crunch of sliced cucumbers and some tomatoes for color.

Provided by My Food and Family

Categories Plant-Based Recipes

Time 5m

Yield 1 serving

Number Of Ingredients 4

Ingredients

1 mini whole wheat pita bread (4 inch), halved
2 Tbsp. hummus
4 thin slices cucumber
4 thin slices tomato

Steps:

Spread insides of pita halves with hummus.
Fill with remaining ingredients.

Nutrition Facts : Calories 140, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g

CLASSIC HUMMUS WITH SPICED 'N BAKED PITA CHIPS

Classic Hummus with Spiced 'n Baked Pita Chips image

Provided by Food Network

Categories appetizer

Time 25m

Yield 8 servings

Number Of Ingredients 16

Ingredients

2 cups canned chickpeas, drained and rinsed
1/2 cup tahini (sesame paste)
1/4 cup oil, from the top of the sesame paste or extra-virgin olive oil
Juice of 1 lemon
1 clove raw garlic, or 3 cloves roasted garlic
1 tablespoon ground cumin, plus more for garnish
1/2 teaspoon sea salt
Freshly ground black pepper
Water, for thinning the hummus
Paprika, for garnish
Extra-virgin olive oil, for drizzling
Spiced 'n Baked Pita Chips, to serve, recipe follows
8 mini whole-wheat pitas
1 tablespoon extra-virgin olive oil
1 teaspoon zatar, available in Middle Eastern or specialty stores
Sea salt

Steps:

In the bowl of a food processor, add the chickpeas, tahini, oil, lemon juice, garlic, cumin, salt, and pepper. Process until smooth and creamy, adding some water to make it the consistency of dip. Taste and adjust the seasoning with more lemon, cumin, salt, and pepper. Scoop the hummus into a bowl. (May be covered and refrigerated at this point for up to 3 days.)
When ready to serve, garnish with cumin, paprika, and a drizzle of olive oil. Serve with Spiced 'n Baked Pita Chips or crudite.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Cut the pitas into quarters and spread them onto the baking sheet.
In a small bowl, whisk together the olive oil, zatar, and sea salt, to taste. Drizzle this mixture over the pita pieces and toss them together with your hands to coat them evenly. Bake them until golden brown and crisp, about 8 to 10 minutes. Remove them from the oven and let cool.

WHITE BEAN HUMMUS PITAS

White Bean Hummus Pitas image

Stuff pita bread halves with veggies and homemade hummus made with white beans and fresh basil.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

1 can (15 or 19 oz) cannellini beans, drained, rinsed
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1 small clove garlic, chopped
1/8 teaspoon ground red pepper (cayenne)
2 tablespoons chopped fresh basil leaves
4 whole wheat pita (pocket) breads (6 inch), cut in half to form pockets
1 1/2 cups loosely packed fresh spinach
4 very thin slices red onion, cut in half
8 thin slices tomato, cut in half

Steps:

In food processor bowl, place all hummus ingredients except basil; process 1 to 2 minutes or until smooth. Add basil; pulse to mix.
To assemble sandwiches, spoon about 2 tablespoons hummus into each pita bread half. Place spinach leaves, onion and tomato slices in each.

Nutrition Facts : Calories 330, Carbohydrate 56 g, Cholesterol 0 mg, Fat 1/2, Fiber 11 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 4 g, TransFat 0 g

SMOKED CAVIAR AND HUMMUS ON PITA TOASTS

Smoked Caviar and Hummus on Pita Toasts image

Using a pastry bag to pipe the hummus onto the pita toasts saved us a lot of time (and made for nice-looking hors d'oeuvres). You can make your own pastry bag with a heavy-duty plastic bag. Just spoon the hummus into the bag and squeeze it into one corner. Then snip off the corner to make a small hole and begin piping.

Yield Makes 160 hors d'oeuvres

Number Of Ingredients 13

Ingredients

10 (5- to 6-inch) pita pockets
3/4 cup olive oil
2 teaspoons paprika
4 teaspoons cumin seeds, toasted
2 (15 1/2-ounce) cans chick-peas, rinsed
1 garlic clove, coarsely chopped
1/3 cup chopped fresh flat-leaf parsley
1/2 cup stirred tahini (Middle Eastern sesame paste)
1/4 cup fresh lemon juice
1 1/2 teaspoons salt
1/3 to 1/2 cup water
11 1/2-ounce jar smoked whitefish caviar
Garnish: 160 small fresh flat-leaf parsley leaves

Steps:

Preheat oven to 350°F.
Halve pitas horizontally and stir together oil and paprika. Brush rough sides of pitas with paprika oil and season with salt. Cut each pita round into 8 wedges and bake in single layers on a large baking sheet in middle of oven 10 minutes, or until crisp.
Finely grind cumin seeds in an electric coffee/spice grinder. Purée chick-peas in a food processor with cumin, garlic, parsley, tahini, lemon juice, and salt and add enough water to make smooth.
Put hummus in a pastry bag fitted with a 3/8-inch plain tip. Pipe a scant 1/2 teaspoon onto each pita toast and top with 1/4 teaspoon caviar.

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