Vegetables-and-Dip Pita Pocket

By Genevieve Ko

Vegetables-and-Dip Pita Pocket
David Malosh for The New York Times
Total Time
10 minutes
Rating
4(187)
Comments
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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.

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Ingredients

Yield:1 pita sandwich
  • 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)
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

735 calories; 35 grams fat; 7 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 10 grams polyunsaturated fat; 92 grams carbohydrates; 13 grams dietary fiber; 45 grams sugars; 19 grams protein; 1616 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Toast the pita just until warm and pliable.

  2. Step 2

    In a medium bowl, toss the celery and carrots with the olive oil and ¼ 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.

  3. Step 3

    Serve or wrap tightly in foil, plastic wrap or wax paper and pack for lunch.

Tip
  • A sandwich assembled in the morning should be eaten by lunch.

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Ratings

4 out of 5
187 user ratings
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Comments

Russell

I added garbanzo beans to white bean hummus. It was much better

Jennifer

This is expertly conceived; ignore what they say about this being for kids. I'm a grown adult and I'm on my way to having this for lunch everyday. I feel like it invites riffs on the original idea, but so far I'm too pleased with the version as written (except with cucumbers rather than celery) too change it up, but I have variations brewing.

Terry

I make a hot version of this with steamed veggies, cheddar cheese & a bit of vinaigrette. One of my favorite weekday meals, and quick as well. I steam the veggies, drain well, place in the pita with cheese, and pop in the toaster over till cheese is nice & melty. Add the vinaigrette afterward.

Erin

Fantastic recipe. Deceptively simple and well worth the effort. I added sliced red bell pepper, red onion, and cucumbers for taste and for my gut biome. I chose not to add salt or oil to the veggies, and it didn't need it. My bean dip was already well seasoned with salt to taste, and I used a very good olive oil for it. Plain greek yogurt works in place of labneh.

Jennifer

This is expertly conceived; ignore what they say about this being for kids. I'm a grown adult and I'm on my way to having this for lunch everyday. I feel like it invites riffs on the original idea, but so far I'm too pleased with the version as written (except with cucumbers rather than celery) too change it up, but I have variations brewing.

Katherine

This is delightful

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