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Homemade Hummus Pita and Fresh Veggies

Course Lunch
Cuisine American
Keyword Homemade Hummus Pita and Fresh Veggies
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 552kcal


  • 15 ounce chickpeas (garbanzo beans), canned
  • 1 clove garlic
  • 1 medium cucumber
  • 1 medium tomato, red
  • 1/4 cup Tahini
  • 1/2 medium lemon
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 4 large pita, whole wheat
  • 1 cup alfalfa sprouts

Serve With

  • 4 cup Tangerines (mandarin oranges), canned, juice pack


  • Drain most of the liquid from the chickpeas into a bowl, reserving the liquid. Set aside.
  • Mince garlic; slice cucumber and tomato.
  • Add chickpeas, tahini, juice from half a lemon, garlic, olive oil, and salt to a food processor and blend until smooth. If the hummus is not blending well, add 1-2 tablespoons of reserved liquid (or water) at a time until desired consistency is reached.
  • Spread 1/4 cup humus inside each pita pocket; stuff with cucumber and tomato slices and alfalfa sprouts.
  • Serve with tangerines on the side.


Calories: 552kcal | Carbohydrates: 99g | Protein: 16g | Fat: 14g | Saturated Fat: 2g | Sodium: 1257mg | Fiber: 13g | Sugar: 43g