How to make Mini Pita Pockets With Vegetables And Hummus -
A delicious and a wonderful stuffed pita bread
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Pita Breads (पीटा ब्रेड), Carrots (गाजर)
Cuisine : Middle Eastern
Course : Snacks and Starters
For more recipes related to Mini Pita Pockets With Vegetables And Hummus checkout Pita Chips With Tomato Chilli Hummus, Chilli Hummus Sandwich, Pit Pat Burger, Cheesy Crispy Pita-SK Khazana . You can also find more Snacks and Starters recipes like Garlic Grilled Paneer Baked Methi Bites-SK Khazana Chatpata Fafda Samosadilla - SK Khazana
Mini Pita Pockets With Vegetables And Hummus Recipe Card
Middle Eastern cuisine comprises of food eaten by the people of the various countries of the Middle East. The cuisine of the region is diverse while having a degree of homogeneity. Some commonly used ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint and parsley.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Mini Pita Pockets With Vegetables And Hummus Recipe
Pita Breads 4
Carrots 1 bunch
Stuffing Cucumber peeled and cut into thin strips 1 medium
Red capsicum cut into thin strips 1/2 medium
Yellow capsicum cut into thin strips 1/2 medium
Carrot peeled and cut into thin strips 1/2 medium
Lemon juice 1 tablespoon
White pepper powder to taste
Salt to taste
For hummus Chickpeas (kabuli chana) soaked overnight 150 grams
Tahini 4 tablespoons
Lemon juice 4 tablespoons
Salt to taste
Fresh parsley chopped 1 tablespoon
Garlic chopped 10 cloves
Cayenne pepper 1/4 teaspoon
Olive oil 1/2 tablespoon
Method
Step 1
For the hummus pressure cook the chickpeas with salt for five to six whistles or till soft.
Step 2
Drain but do not discard the liquid.
Step 3
Set aside. Blend the chickpeas with tahina, lemon juice, salt, parsley and garlic, using the reserved liquid, till smooth.
Step 4
Transfer into a serving bowl. Sprinkle cayenne pepper and drizzle olive oil on the hummus.
Step 5
Mix together. Toast pita bread on a non-stick pan.
Step 6
Cut each in half and open the pockets.
Step 7
Spread a little hummus inside the pita pockets and place a leaf of lettuce in each pocket.
Step 8
For stuffing, toss cucumber, red capsicum, yellow capsicum and carrot in a bowl.
Step 9
Add lemon juice, white pepper powder and salt.
Step 10
Arrange a portion in each pita pocket neatly. Serve with the remaining hummus on the side.
Nutrition Info
Calories : 1720 Kcal
Carbohydrates : 278 gm
Protein : 71.1 gm
Fat : 35.7 gm
Other : Iron- 21.4mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
