Cucumber Salad-Stuffed Pita Pockets
with Hummus, Feta & Creamy Dill Sauce
- Sesame
- Wheat
- Milk
If you were to 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 prime example. You’ll fill pita with a fresh cucumber and tomato salad, swipe of hummus, 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—those are 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)
8 tablespoon
Hummus
(Contains: Sesame)
1 cup
Feta Cheese
(Contains: Milk)
2 teaspoon
Hot Sauce
25 milliliters
Garlic Oil
Not included in your delivery
Salt
Pepper
Nutrition Values
Cooking Steps
• Wash and dry produce.
• Trim and quarter cucumber lengthwise; cut crosswise into ½-inch-thick pieces. Halve tomatoes. Pick and roughly chop fronds from dill. Halve lemon. Halve pitas crosswise.
• In a medium bowl, toss together cucumber, tomatoes, pepitas, garlic oil, half the dill, and a squeeze of lemon juice to taste. Season 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.
• Toast pita halves until warm. Fill each pita pocket with hummus, cucumber salad, dill sauce, feta, and hot sauce to taste.
