Hummus & Cucumber Salad Pita Pockets

with Feta, Grape Tomatoes & Creamy Dill Sauce

Allergens: Milk, Sesame, Wheat

Total: 10 min • Prep: 5 min

Servings:
Ingredients

  • Sour Cream

    3 tablespoon

  • Feta Cheese

    1 cup

  • Hummus

    8 tablespoon

  • Pitas

    2 units

  • Lemon

    1 unit

  • Grape Tomatoes

    4 ounce

  • Dill

    ¼ ounce

  • Cucumber

    1 unit

  • Pepitas

    ½ ounce

  • Hot Sauce

    2 teaspoon

  • Salt

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

  • Cooking Oil

    2 teaspoon (tsp)

  • Olive Oil

    1 tablespoon (tbsp)

Cooking steps
1

  • Wash and dry produce.

  • Trim and quarter cucumber lengthwise; slice into ½-inch-thick pieces. Halve tomatoes. Pick and roughly chop fronds from dill. Halve lemon. Halve pitas.

2

  • In a medium bowl, toss together cucumber, tomatoes, pepitas, half the dill, a large drizzle of olive oil, and a squeeze of lemon juice to taste. Season generously with salt and pepper.

3

  • In a small bowl, combine sour cream, remaining dill, and a squeeze of lemon juice to taste. Season with salt and pepper.

4

  • Wrap pitas in damp paper towels and place on a plate. Microwave until warm, 20 seconds.

  • Fill each pita with a bit of hummus, veggie salad, dill sauce, feta, and hot sauce to taste. Divide pita pockets between plates; serve.