Mini Pita Pockets With Vegetables And Hummus

Ingredients list for Mini Pita Pockets With Vegetables And Hummus

• 4 Pita Breads
• 1 bunch Carrots
• 1 medium Stuffing Cucumber peeled and cut into thin strips
• 1/2 medium Red capsicum cut into thin strips
• 1/2 medium Yellow capsicum cut into thin strips
• 1/2 medium Carrot peeled and cut into thin strips
• 1 tablespoon Lemon juice
• to taste White pepper powder
• to taste Salt
• 150 grams For hummus Chickpeas (kabuli chana) soaked overnight
• 4 tablespoons Tahini
• 4 tablespoons Lemon juice
• to taste Salt
• 1 tablespoon Fresh parsley chopped
• 10 cloves Garlic chopped
• 1/4 teaspoon Cayenne pepper
• 1/2 tablespoon Olive oil

Method

1. For the hummus pressure cook the chickpeas with salt for five to six whistles or till soft.
2. Drain but do not discard the liquid.
3. Set aside. Blend the chickpeas with tahina, lemon juice, salt, parsley and garlic, using the reserved liquid, till smooth.
4. Transfer into a serving bowl. Sprinkle cayenne pepper and drizzle olive oil on the hummus.
5. Mix together. Toast pita bread on a non-stick pan.
6. Cut each in half and open the pockets.
7. Spread a little hummus inside the pita pockets and place a leaf of lettuce in each pocket.
8. For stuffing, toss cucumber, red capsicum, yellow capsicum and carrot in a bowl.
9. Add lemon juice, white pepper powder and salt.
10. Arrange a portion in each pita pocket neatly. Serve with the remaining hummus on the side.

Nutrition Info