ReceptnaptárWholemeal pita with hummus, cucumber and tomato
This pita is a quick vegetarian lunch from Greek and Middle Eastern cooking: warm wholemeal pita, creamy hummus, crunchy vegetables and a drop of olive oil. There's no cooking involved and it's ready in ten minutes, yet it's filling, because chickpeas are rich in protein and fibre.
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Ingredients
Method
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- Warm the pitas for 1 minute each in a dry frying pan or toaster.
- Spread each with hummus.
- Pile on the cucumber, tomato and onion.
- Finish with olives, oregano and olive oil.
- Eat folded in half or open.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Warm the pita in a dry frying pan or toaster for 30-40 seconds per side: it will be softer and more pliable and won't crack when you roll it.
- If the hummus is thick, stir in 1-2 tbsp of water or lemon juice to make it easier to spread.
- Soak the red onion in cold water for 5 minutes to mellow it.
Frequently asked questions
Can I make it ahead?
The filling, yes, but a filled pita turns soggy within 1-2 hours, so assemble it right before eating.
What about homemade hummus?
Yes: cooked chickpeas, tahini, lemon juice, garlic, olive oil and salt, 10 minutes in a food processor.
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More greek ideas
- Greek yogurt with honey and walnuts
- Strapatsada (scrambled eggs with tomato and feta)
- Greek omelette with feta, tomato and courgette
- Bougatsa with custard
- Tiropita (cheese filo triangles)
- Koulouri Thessalonikis (sesame bread rings)
- Loukoumades (honey doughnut balls)
- Grandma's breakfast
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