Kate’s Kitchen with Teens: Go Greek Pita Pockets with Homemade Hummus
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Welcome to Kate’s Kitchen with Teens.
WOW, this pita pocket is packed full of flavor and fun!
Servings: 4 pita pockets
What you need:
2 large Pita pockets, cut in half
⅓ cup of hummus (recipe below)
2 cups lettuce, chopped
½ cup tomatoes, chopped
½ cup feta cheese, crumbled
½ cup cucumber, diced
½ cup Greek olives, pitted and chopped
juice of one lemon
¼ cup olive oil
Kosher salt and pepper
Make the salad:
Prep the pita bread and set aside. In a large bowl, combine the lettuce, tomatoes, feta, cucumbers and olives. Whisk the lemon juice and olive oil together; sprinkle a pinch of Kosher salt and pepper.
1/4 cup fresh lemon juice, about 1 large lemon
1/4 cup tahini
Half of a large garlic clove, minced
2 tablespoons olive oil, plus more for serving
One 15-ounce can chickpeas, drained and rinsed
1/2 to 1 teaspoon kosher salt, depending on taste
1/2 teaspoon ground cumin
2 to 3 tablespoons water
In a food processor, mix the lemon juice and tahini together for several minutes. Stop periodically to scrape down the sides. You want a whipped look. Add the garlic and olive oil and process for a couple of minutes, continuing to periodically scrape down the sides. Add half of the chickpeas, and blend. Scrape the sides and add the remainder of chickpeas and process, about a minute. Add the cumin and ½ teaspoon of salt. Taste and correct with salt. If too thick, add the water and process.