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, plus more for seasoning; Pinch red pepper flakes; 1/4 cup extra-virgin olive oil; Freshly ground black pepper; 1/2 ripe Hass avocado, pitted and sliced; 1 small cucumber, sliced or 1/2 bell pepper, seeded and sliced; 10 to 12 whole-wheat pita minis (3 inches), lightly toasted

11 ingredients

9 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, plus more for seasoning
Pinch red pepper flakes
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1/2 ripe Hass avocado, pitted and sliced
1 small cucumber, sliced or 1/2 bell pepper, seeded and sliced
10 to 12 whole-wheat pita minis (3 inches), lightly toasted

Directions

1

Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes.
2

While the motor is running, pour in the olive oil and process until fully incorporated and velvety.
3

Season with pepper, to taste.
4

Spoon a scant tablespoon bean spread into toasted pitas.
5

(Put remaining bean spread in an air-tight container.)
6

Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper.
7

Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished.
8

Pack in a lunch box and send to school.
9

TIP: Remaining bean spread becomes a dip for vegetables or pita chips, or as another dimension layered in your child's favorite cold cut sandwich.