W42 R07 Hummus & Cucumber Salad Pita Pockets
with Feta, Grape Tomatoes & Creamy Dill Sauce
- Sesame
- Wheat
- Milk
If you ask us, the pita is the ultimate pocket: You can stuff just about anything in it and if it overflows that means you stuffed it right. These pita pockets are just one example. You’ll fill the pita with a fresh cucumber and tomato salad, a swipe of hummus, a creamy and tangy dill dressing, feta, and as much hot sauce as your taste buds desire. When you’re ready to eat, don’t let any dripping sauce or salad go to waste—that’s what your fingers are for!
Ingredients
1 unit
Cucumber
4 ounce
Grape Tomatoes
¼ ounce
Dill
1 unit
Lemon
2 unit
Pita Bread
(Contains: Sesame, Wheat)
½ ounce
Pepitas
3 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Hummus
(Contains: Sesame)
1 cup
Feta Cheese
(Contains: Milk)
2 teaspoon
Hot Sauce
Not included in your delivery
Salt
Pepper
2 teaspoon
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce.
• Quarter cucumber lengthwise; slice into ½-inch-thick pieces. Halve tomatoes. Pick and roughly chop fronds from dill. Halve lemon. Halve pitas.
• 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.
• In a small bowl, combine sour cream, remaining dill, and a squeeze of lemon juice to taste. Season with salt and pepper.
• 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. Serve.
