Veggie Pita Pockets
Prep Time
10 minutes
Ingredients
One 15 ounce can of chickpeas or white beans, rinsed and drained
1-2 tbsp. water
1/4 cup of grated pecorino romano cheese or grated cheese of your choice
2 tsp freshly squeezed lemon juice
1 tsp kosher salt
pinch of red pepper flakes
1/4 cup extra virgin olive oil
black pepper
1/2 ripe avocado, remove pit and slice
either one small cucumber or 1/2 bell pepper, seeded and sliced.
10-12 whole wheat mini pitas, lightly toasted
Directions
Combine the chickpeas or beans, water, cheese, lemon juice, salt and red pepper flakes in a food processor or blender and puree until completely smooth. this will take at least 4-5 minutes.
While the mix is being processed, add the olive oil. Add pepper to taste.
use a small tablespoon of the spread into the toasted pita. Store remaining bean spread in the refrigerator covered.
Add the avocado and cucumber slices to the pita. Season with salt and pepper.