Vegetables-and-Dip Pita Pocket

By Genevieve Ko

Updated August 30, 2018

  • David Malosh for The New York Times
Media 1 of 1
Total Time
10 minutes
Rating
4(193)
Comments
Read comments

Children can enjoy the fun combination in these pita pocket sandwiches. Each bite delivers the crunch of vegetables and the creaminess of dip. Sweet pickles add a little excitement to each bite. You can swap the standard pairing of carrots and celery for other crunchy vegetables you enjoy raw, like fennel, cucumber or peppers.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:1 pita sandwich

  • 1 pita, cut in half

  • ½ cup thinly sliced celery (from 1 large stalk)

  • ½ cup thinly sliced carrots (from 1 peeled carrot)

  • 1 tablespoon extra-virgin olive oil

  • Kosher salt

  • 6 tablespoons tahini-coriander white bean hummus (see recipe)

  • 4 tablespoons labneh or plain Greek yogurt

  • 8 slices bread and butter pickle

  • 4 tablespoons parsley leaves (from about 2 sprigs)

Ingredient Substitution Guide
Nutritional analysis per serving

92 grams carbs; 10 milligrams cholesterol; 735 calories; 15 grams monosaturated fat; 10 grams polyunsaturated fat; 7 grams saturated fat; 35 grams fat; 13 grams fiber; 1616 milligrams sodium; 19 grams protein; 45 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Toast the pita just until warm and pliable.

  2. Step 2

    In a medium bowl, toss the celery and carrots with the olive oil and ¼ teaspoon salt to coat. Divide the bean dip and yogurt between the cavities of the pita halves, then stuff with the celery-carrot mix, pickle slices and parsley.

  3. Step 3

    Serve or wrap tightly in foil, plastic wrap or wax paper and pack for lunch.

Tip

  • A sandwich assembled in the morning should be eaten by lunch.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
193 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Russell

I added garbanzo beans to white bean hummus. It was much better

Jennifer

This is expertly conceived; ignore what they say about this being for kids. I'm a grown adult and I'm on my way to having this for lunch everyday. I feel like it invites riffs on the original idea, but so far I'm too pleased with the version as written (except with cucumbers rather than celery) too change it up, but I have variations brewing.

Terry

I make a hot version of this with steamed veggies, cheddar cheese & a bit of vinaigrette. One of my favorite weekday meals, and quick as well. I steam the veggies, drain well, place in the pita with cheese, and pop in the toaster over till cheese is nice & melty. Add the vinaigrette afterward.

Erin

Fantastic recipe. Deceptively simple and well worth the effort. I added sliced red bell pepper, red onion, and cucumbers for taste and for my gut biome. I chose not to add salt or oil to the veggies, and it didn't need it. My bean dip was already well seasoned with salt to taste, and I used a very good olive oil for it. Plain greek yogurt works in place of labneh.

Jennifer

This is expertly conceived; ignore what they say about this being for kids. I'm a grown adult and I'm on my way to having this for lunch everyday. I feel like it invites riffs on the original idea, but so far I'm too pleased with the version as written (except with cucumbers rather than celery) too change it up, but I have variations brewing.

Katherine

This is delightful

Private comments are only visible to you.

Recipe Tags

or to save this recipe.