Description
Experience the vibrant flavors of a Mediterranean market with these Roasted Veggie & Hummus Pita Pockets. Bursting with roasted bell peppers, zucchini, and sweet red onions, each bite enveloped in creamy hummus brings a delightful crunch and warmth that elevates your meal. Perfect for a quick lunch or a cozy dinner, these pita pockets promise a satisfying and nutritious culinary adventure.
Ingredients
Scale
- 2 whole pita breads
- 1 cup mixed bell peppers (chopped)
- 1 cup zucchini (chopped)
- 1/2 cup red onion (sliced)
- 2 tablespoons olive oil
- 1 teaspoon cumin powder
- Salt and pepper to taste
- 1/2 cup hummus
- Fresh herbs (parsley or cilantro) for garnish
Instructions
- Preheat oven to 425°F (220°C).
- Chop bell peppers, zucchini, and red onion into bite-sized pieces.
- Toss vegetables in a large bowl with olive oil, cumin powder, salt, and pepper until well-coated.
- Spread seasoned veggies on a parchment-lined baking sheet and roast for 20-25 minutes until tender and golden brown.
- Cut each pita bread in half to create pockets and spread hummus inside each pocket.
- Fill with roasted veggies and garnish with fresh herbs. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Experiment with different vegetables like carrots or eggplant for variety. Add spices such as smoked paprika for an extra flavor kick. Store leftover veggies in an airtight container in the refrigerator for up to three days; reheat gently in a skillet.