Veggie Stack Pita Pockets

Name: Veggie Stack Pita Pockets
Ingredients: 1 15 -ounce can chickpeas or white beans, rinsed and drained; 1 to 2 tablespoons water; 1/4 cup grated manchego or pecorino romano cheese; 2 teaspoons freshly squeezed lemon juice; 1 teaspoon Kosher salt and freshly ground black pepper; Pinch red pepper flakes; 1/4 cup extra-virgin olive oil; 1/2 ripe Hass avocado, pitted and sliced; 1 small cucumber, sliced or 1/2 bell pepper, seeded and sliced; 12 whole-wheat pita minis (3 inches), lightly toasted

10 ingredients

8 steps

Ingredients

1 15 -ounce can chickpeas or white beans, rinsed and drained
1 to 2 tablespoons water
1/4 cup grated manchego or pecorino romano cheese
2 teaspoons freshly squeezed lemon juice
1 teaspoon Kosher salt and freshly ground black pepper
Pinch red pepper flakes
1/4 cup extra-virgin olive oil
1/2 ripe Hass avocado, pitted and sliced
1 small cucumber, sliced or 1/2 bell pepper, seeded and sliced
12 whole-wheat pita minis (3 inches), lightly toasted

Directions

1

1.
2

Puree chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor until smooth, about 5 minutes.
3

Pour in olive oil, with motor running, and process until velvety.
4

Season with pepper, to taste.
5

2.Spoon a scant tablespoon bean spread into toasted pitas.
6

(Store remaining bean dip covered and refrigerated for another use.)
7

Add avocado and cucumber slices, or other vegetables choice and season, to taste, with salt and pepper.
8

Serve wrapped in parchment or butcher paper.