Veggie Hummus Pita
Bright, crunchy veggies and velvety hummus come together in these Mediterranean-inspired pita pockets. It’s a simple yet sophisticated combo that brings restaurant-style satisfaction right to your kitchen!
Variations & Substitutions
Try adding grilled mushrooms for a meaty texture, or swap in roasted red peppers for extra sweetness. The hummus can be any flavor – roasted garlic, red pepper, or even spicy varieties work beautifully.
For a vegan version, simply skip the feta or use a plant-based alternative. Sprouts, radishes, or pickled vegetables can add interesting textures and flavors.
Tips & Tricks for Perfect Results
I always microwave my pitas for just 8 seconds to make them more pliable without becoming too soft. When chopping vegetables, keep them in similar sizes for even distribution.
Pat your vegetables dry before adding them to prevent soggy pitas. For extra flavor, try marinating the vegetables in olive oil and herbs for 10 minutes before assembling. Layer ingredients in order of firmness, with crisp vegetables at the bottom.
Making the Recipe Stand Out
I like to add a drizzle of balsamic glaze or a sprinkle of za’atar seasoning for an elevated touch. Consider adding quick-pickled red onions for tang, or toast the pitas lightly for extra crunch.
Fresh herbs like parsley, mint, or dill can brighten the whole dish. A squeeze of lemon juice just before serving adds a burst of freshness.
Storage & Reheating
These pitas are best enjoyed fresh, but components can be prepared ahead and stored separately. Keep chopped vegetables in airtight containers for 4-5 days. Store hummus separately.
For meal prep, I recommend keeping vegetables and spreads separate from pitas until ready to eat. If needed, reheat vegetables quickly in a skillet over medium heat.
Veggie Hummus Pita
Ingredients
- 4 whole wheat pitas
- 1 cup hummus
- 1 zucchini chopped
- 1 yellow squash chopped
- 2 tomatoes sliced
- 1 cucumber sliced
- 1/2 red onion thinly sliced
- 1 cup baby spinach
- 1/2 cup feta cheese optional
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Warm pitas in microwave wrapped in damp paper towel for 30 seconds
- Spread about 1/4 cup hummus inside each pita pocket
- Layer vegetables evenly among pitas
- Sprinkle with feta if using
- Drizzle with olive oil and season with salt and pepper
