1 (15-ounce) can chickpeas or white beans, rinsed and drained
1 to 2 tablespoons water
1/4 cup grated manchego or pecorino romano cheese
2 teaspoons freshly squeezed lemon juice
1 teaspoon kosher salt, plus more for seasoning
Pinch red pepper flakes
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1/2 ripe Hass avocado, pitted and sliced
1 small cucumber, sliced or 1/2 bell pepper, seeded and sliced
10 to 12 whole-wheat pita minis (3 inches), lightly toasted
Instructions
Combine the chickpeas, water, cheese, lemon juice,
salt and red pepper flakes in a food processor and
puree until completely smooth, about 5 minutes.
While the motor is running, pour in the olive oil
and process until fully incorporated and velvety.
Season with pepper, to taste.
Read more at-
http-//www.foodnetwork.com/recipes/food-network-
kitchens/veggie-stack-pita-pockets-
recipe/index.html?oc=linkback
Spoon a scant tablespoon bean spread into toasted
pitas. (Put remaining bean spread in an air-tight
container.) Add avocado and cucumber slices, or
other vegetables of choice and season, to taste,
with salt and pepper. Wrap in parchment or butcher
paper, and pack in a plastic container to keep
from getting squished. Pack in a lunch box and
send to school.
Read more at-
http-//www.foodnetwork.com/recipes/food-network-
kitchens/veggie-stack-pita-pockets-
recipe/index.html?oc=linkback
Originally Submitted
5/16/2013
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