Vegetables-and-Dip Pita Pocket
Children can enjoy the fun combination in these pita pocket sandwiches. Each bite delivers the crunch of vegetables and the creaminess of dip. Sweet pickles add a little excitement to each bite. You can swap the standard pairing of carrots and celery for other crunchy vegetables you enjoy raw, like fennel, cucumber or peppers.
- Serves: 1 person
- 1pita, cut in half
- ½cup thinly sliced celery (from 1 large stalk)
- ½cup thinly sliced carrots (from 1 peeled carrot)
- 1tablespoon extra-virgin olive oil
- Kosher salt
- 6tablespoons tahini-coriander white bean hummus (see recipe)
- 4tablespoons labneh or plain Greek yogurt
- 8slices bread and butter pickle
- 4tablespoons parsley leaves (from about 2 sprigs)
Step 1Toast the pita just until warm and pliable.
Step 2In a medium bowl, toss the celery and carrots with the olive oil and 1/4 teaspoon salt to coat. Divide the bean dip and yogurt between the cavities of the pita halves, then stuff with the celery-carrot mix, pickle slices and parsley.
Step 3Serve or wrap tightly in foil, plastic wrap or wax paper and pack for lunch.