I suppose this would be a far more impressive post had I made the hummus or the pita from scratch. But, well…I didn’t. HOWEVER, I did cut up lots of veggies and toss the greens with sea salt, lemon juice and olive oil. So that’s almost like making something from scratch, right? Right! And I served it with a store bought giardiniera, which was tasty and you can most likely find in the pickle section of your own grocery store. Mike said this was the best hummus pita he’s ever had and since he’s had quite a few, I thought I’d share my tips. It’s all about the little things and anyone can make it since it’s all store bought. Healthy, fast and yummy…good deal, right?

Keep in mind since this is more assembly than anything, you can definitely mix and match the ingredients and if you LOVE one thing but hate another, just put more of your favorite and subtract your hated ingredient. Mike had bell peppers, I did not but I put quite a bit more salad in mine. Mmm.

Ingredients:
1 pita
1 tbsp of your favorite hummus*
quarter of a green bell pepper, sliced
few slices of cucumber (skin on or off)
thin slices of red onion
two handfuls of baby spinach, mixed baby greens, etc
1/2 tbsp high quality olive oil
sprinkle of sea salt
1 tsp lemon juice

*I generally use Tribe hummus with either roasted red pepper flavor or garlic hummus.

Preheat oven to 350. Lay your pita (I just directly on the rack) in the oven while it’s warming up and start assembling your veggies. You want the pita to be slightly crisp and warm so it melts the hummus a bit when you start putting things together. Whisk the olive oil, sea salt, lemon juice together and toss with your lettuce greens. Once the pita is warm and crisp, cut in half and split each side open with a knife and smear hummus inside. Insert your dressed lettuce, onion, cucumber, bell pepper and serve with some pickled veggies or olives. Yum!