Vegetables-and-Dip Pita Pocket: A Fresh, Quick Lunch Recipe

Vegetables-and-Dip Pita Pocket: A Fresh, Quick Lunch Recipe

Overview

This vibrant pita pocket is a testament to simple, satisfying eating: fresh, crunchy vegetables, a creamy tahini-white bean dip, and tangy labneh come together in a warm, pliable pita. Perfect for a 10-minute lunch or grab-and-go snack, it balances texture, flavor, and nutrition.

Total Time

10 minutes (preparation only; excludes optional hummus homemade steps)

Difficulty

Easy

Ingredients

Serves 1

• 1 whole pita bread, split into 2 equal halves (about 6-inch diameter)

• ½ cup celery, trimmed and thinly sliced (¼-inch thick rounds; from 1 large stalk)

• ½ cup carrots, peeled and thinly sliced (julienne strips; from 1 medium carrot)

• 1 tablespoon extra-virgin olive oil

• ¼ teaspoon kosher salt (adjust to taste)

• 6 tablespoons tahini-coriander white bean hummus (see recipe below for homemade, or use a store-bought hummus)

• 4 tablespoons labneh (strained yogurt) or plain Greek yogurt (thick, 0% fat preferred)

• 8 slices bread-and-butter pickle (or dill pickle, sliced ¼-inch thick)

• 4 tablespoons fresh parsley leaves, roughly chopped (from 2–3 sprigs)

Optional: Homemade Tahini-Coriander White Bean Hummus

If preparing hummus from scratch:

• 1 (15 oz/425g) can drained white beans (e.g., cannellini or navy)

• 2 tablespoons tahini

• 1 small garlic clove, minced

• 1 tablespoon fresh lemon juice

• 1 teaspoon ground coriander

• ½ teaspoon ground cumin

• ¼ teaspoon kosher salt

• 2–3 tablespoons ice water (to thin)

Preparation Steps

Step 1: Toast the Pita

Preheat an oven to 350°F (175°C) or use a toaster oven. Place the pita halves on a lightly oiled baking sheet. Toast for 2–3 minutes, flipping halfway, until the pita is warmed through and pliable (it should feel soft enough to fold without cracking). Remove and set aside to cool slightly.

Step 2: Prep the Vegetables

In a medium bowl, combine the thinly sliced celery and carrots. Drizzle with olive oil and sprinkle with ¼ teaspoon salt. Gently toss with a fork to coat evenly, ensuring vegetables are lightly seasoned and lubricated (this prevents drying).

Step 3: Assemble the Pita Pocket

• Spread the hummus: On one half of the toasted pita, spread 3 tablespoons of tahini-white bean hummus evenly over the hollow cavity.

• Add the yogurt: Dollop 2 tablespoons of labneh or Greek yogurt on top of the hummus.

• Layer the vegetables: Fill the center with the seasoned celery-carrot mix, mounding slightly.

• Add pickles and herbs: Arrange 4 bread-and-butter pickle slices over the vegetables, then sprinkle with fresh parsley.

• Fold and secure: Close the pita half, pressing gently along the edges to enclose the filling without overstuffing.

Serving & Storage

• Serve immediately: Enjoy the warmth of the pita and crisp texture of vegetables.

• Pack for lunch: Wrap tightly in foil, plastic wrap, or parchment paper, then place in a lunchbox. Consume within 2 hours for best freshness (the pita will soften slightly if stored longer).

Pro Tips & Creative Variations

• Kid-Friendly? No, Adult-Friendly! As one reviewer noted: “Ignore the ‘kids’ stigma—this is excellent for grown-ups. I’m having it daily.”

• Customize the filling: Swap celery/carrots with shredded radishes, thinly sliced zucchini, or roasted sweet potato for variety.

• Hot twist: Steam celery/carrots until tender-crisp, drain, and add shredded cheddar. Toast in a toaster oven until cheese melts, then drizzle with balsamic vinaigrette.

• Protein boost: Stir ¼ cup rinsed garbanzo beans into the hummus for extra fiber and creaminess.

• Gut health hack: Add sliced red bell pepper and cucumber for prebiotics; omit salt from vegetables (hummus provides enough flavor).

Notes

• Labneh is strained yogurt (available at Middle Eastern grocers); substitute with thick Greek yogurt if needed.

• For a zesty kick, add a pinch of red pepper flakes to the olive oil-vegetable mix.

Enjoy this adaptable, no-fuss recipe—its simplicity is its strength! 🌿🥒