This recipe is my take on a quick, healthy, and utterly delicious lunch or light dinner. It's super versatile; you can easily adapt it based on what vegetables you have on hand. I often make a big batch of roasted vegetables on the weekend and then use them throughout the week for quick meals like this one. It's a lifesaver when you're short on time but don't want to compromise on flavor or nutrition! It’s also perfect for meal prepping—just assemble the pockets the night before and bake them when you’re ready to eat.
The best part? It's incredibly satisfying. The creamy hummus, the perfectly roasted veggies, and the soft pita bread—it's a flavor and texture party in your mouth! I discovered this amazing recipe when I was on a trip to Greece a few years ago. I was so impressed that I had to try and recreate it. I ended up tweaking the recipe a bit to make it even more delicious (if I do say so myself!). I've been making it ever since. It’s a staple in my house now!
Required Equipments
- 9x13 inch baking dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Wooden spoon or spatula
- Sheet pan
- Parchment paper (optional)
Mediterranean-Hummus-and-Veggie-Pocket
This vibrant and flavorful Mediterranean Hummus & Veggie Pocket recipe is a healthy and delicious meal or snack that’s perfect for a quick lunch or light dinner. It’s easy to make, highly customizable, and incredibly satisfying!
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
đź“– Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup—this is totally optional, but it makes things easier later.
- Prepare the veggies: Chop your vegetables into bite-sized pieces. Aim for roughly uniform sizes so everything roasts evenly. I like to use a mix of colors—it makes the dish look more appealing!
- Roast the veggies: Toss the chopped veggies with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly browned. Keep an eye on them so they don't burn!
- Warm the pita pockets: While the veggies are roasting, you can warm the pita bread in a few ways. You can quickly heat them in a dry skillet for a minute or two per side; you can warm them in the oven for the last 5 minutes of veggie roasting time; or you can just leave them as they are if you like them cold.
- Prepare the hummus (or use store-bought): If you're making your own hummus, blend chickpeas, tahini, lemon juice, garlic, and olive oil until smooth and creamy. Season with salt and pepper to taste. If using store-bought, I recommend trying a high-quality brand. The better the hummus, the better the pockets!
- Assemble the pockets: Spread a generous layer of hummus inside each pita pocket. Top with your roasted veggies.
- Bake (optional): For extra warmth and a slightly crispier pita, you can bake the assembled pockets in the preheated oven for about 5-7 minutes, or until heated through. This step is entirely optional and depends on your preference. But I think it really elevates the flavor!
- Serve and enjoy! Serve your Mediterranean Hummus & Veggie Pockets immediately. They're best enjoyed fresh and warm—but they're also great for a quick and delicious lunch the next day, too!
đź“ť Notes
- For extra flavor, add a sprinkle of feta cheese or a drizzle of harissa paste.
- Don’t over-roast the veggies. You want them tender, but not mushy.
- Feel free to experiment with other vegetables, such as zucchini, carrots, or eggplant.
- If your hummus is a little thick, thin it out with a tablespoon of water or olive oil until it’s easy to spread.
🍎 Nutrition
Calories: 350kcal
Protein: 10g
Fat: 15g
Carbohydrates: 45g
Fiber: 10g
Calcium: 30mg
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