Here is the recipe of another kind of Hummus Sandwich for a quick and healthy meal.
It is the very last of week of school and luxurious cooking has taken a back stage at present. Life is more of roller coaster ride and I do not really enjoy roller coasters; whatever kind they might be. With barely any time at hand and rushing in and out of the home in few minutes attending activities. parties, graduations and “moving ons”, a large bowl of home made hummus ready in the refrigerator saves our life – life on wheels.
A large smear of hummus, roasted vegetables (these can be saved in the fridge after roasting them) along with some kind of a bread make the most delicious meal; easy to make, easy to pack and good to eat.
If you are fond of hummus as we are, always remember to have a stack of whole wheat pita (and hummus of course) easily available. Home made or store bought…any kind will do.
I know the photographs today are not worth a post, but the sandwich is. So I unwrapped the sandwiched I had already packed for him, as A was all ready to grab his lunch and walk out, and took a few shots. I could not make a post without some kind of photographs, could I? Ah! may be I could…
…and please pardon my extremely rushed post.
Hummus Stuffed Pita with Roasted Vegetables
Ingredients: (makes 2 stuffed Pita halves)
- 1 whole wheat pita bread, halved
- 1/2 cup hummus * (more or less as you would want)
- roasted vegetables *
* Roasted Vegetables (feel free to use any kind of vegetables you would like):
- 4-6 half inch thick slices of eggplant (sliced in semi circles)
- 1/4 cup sliced red onion
- 1/4 cup sliced red/green/yellow bell pepper
- 1/2 zucchini, sliced
- freshly ground black pepper
- crushed red pepper
- herbs (dried or fresh, whatever and however much you want)
- extra virgin olive oil
Here is a list of Hummus recipes (and similar spreads) I have in the blog. You may make your own or use store bought Hummus too.
- Hummus en Fuego
- Sun-Dried Tomato Hummus
- Roasted Eggplant with Sun-dried Tomatoes
- Spicy Roasted Red Pepper Hummus
- Roasted Tomato and Lentil Dip
Recipe for Homemade Pita ( or you may use your favorite store bought Pita)
To roast the vegetables:
Preheat oven to 370 F.
Combine vegetables, oil, herbs, pepper and salt in a shallow roasting pan. Bake for 30 minutes or until vegetables are tender, turning them over occasionally.
To roast them in a skillet: ( I usually use this method as it cooks faster)
Heat some oil in a skillet. Increase the heat to high, add all vegetables preferably in a single layer. Sprinkle herbs, salt, pepper and cook at high heat stirring frequently to cook all sides. The vegetables should get done in 7-10 minutes.
Remove from heat and set aside.
Warm the Pita in the oven or over another skillet.(The hummus spreads well and smoothly over a slightly warmed Pita.)
Spread the hummus in both the pockets. Divide the roasted vegetables in two parts and fill in each pocket. Serve warm or cold.
Preparation Time: less than 30 minutes if you have the Pita and the Hummus ready (more if you are making Pita and Hummus at home)
Serves 1 as any meal
Difficulty Level: Easy