It’s easy to get into a rut with lunch foods. We start off with lots of ideas about how varied and nutritious our lunches will be, but we get busy. Then we don’t think about it. Then we are left grabbing the first thing we think about. Peanut butter and jelly sandwiches or canned soup, for instance, can become staples of lunch. Another staple? Hummus. Today is another example of something fresh and light using this new staple: Pita Pockets with Hummus and Salad. You can make hummus yourself or you can purchase it premade. Either version is good.
Pita Pockets with Hummus and Salad
Ingredients
- 2-4 pita breads
- 1 tbsp. olive oil
- 1 tsp. vinegar
- 1/2 tsp. Dijon mustard
- pepper to taste
- 1/4 iceberg lettuce, finely shredded
- 1 scallion, chopped
- 1/2 yellow bell pepper, seeded and chopped
- 1 large tomato, seeded and chopped
- 2-inch piece of cucumber, chopped
- 1 carrot, peeled and grated
for the hummus
- 14 oz canned chickpeas, drained and liquid set aside
- 1 garlic clove, chopped
- 1 tbsp olive oil
- 1 tbsp sesame seed paste
- juice of 1/2 lemon
- pepper to taste
- pinch of paprika
Directions To make hummus, put the chickpeas, garlic, oil, sesame see paste, lemon juice, and a little of the chickpea liquid in a blender or food processor and blend until smooth and creamy. Season to taste with pepper and the paprika.
To make the dressing, whisk the remaining oil with the vinegar and mustard, and pepper to taste, in a pitcher.
Mix all the salad ingredients together in a bowl, add the dressing, and toss well to coat. Spread the inside of the pita pockets with the hummus, fill with the salad, and serve.
For a lunch box, spread the inside of the unheated pita pockets with hummus, fill with the undressed salad, and wrap well in wax paper. When you are ready to eat, include the dressing.
Hummus is an easy food to prepare, it’s healthy, and it’s tasty. How do you use hummus in your meal planning? Please leave your suggestions in comments below.
[Image by Flickr user tofutti break ; licensed under Creative Commons]
Comments
1. Alger - November 11, 2009 at 11:21 am
I DO NOT recommend using a blender to make hummus. Blender motors are often not able to stand up to the strain and die a horrible smokey death.
Experience has taught me that a potato masher works well in the absence of other options, like when you burn out the blender motor making the last batch of hummus.
2. Aileen - November 11, 2009 at 03:14 pm
My blender motor has no trouble, thankfully. I'd add some cumin, though. And just take a pot of hummous and a bag with a few handfuls of carrot and cucumber sticks.
3. Andrew - November 11, 2009 at 07:35 pm
My wife and added this to the lunch rotation while she was pregnant since lunchmeat is typically out (lysteria concerns) for pregnant women. We'd put black beans in it as well, makes for a great lunch, and probably healthier than a deli-style sandwich anyway.
4. Kenneth - November 12, 2009 at 08:10 am
I actually use hummus as a spread for bagels or toast. It also works well on veggie sandwiches as a spread.
5. Jeff Lang - November 12, 2009 at 01:11 pm
My favorite is hummus with salsa.
For a quick, healthy dip when company is coming over I mix equal parts hummus and salsa in a bowl, then serve with crusty bread, crackers, or veggies (carrots and cherry tomatoes work great). Go for at least the medium salsa because the the hummus really cuts the heat.
For snacks (my wife calls them meals) I spread hummus on a slice of bread, place salsa on top of that and depending on my mood I add cheese, chickpeas, or great northern beans. Throw that in a toaster oven for a minute and you're set!
Add Your Comment
Commenting is closed.