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- Serves 8
- Serving size: ⅛ of recipe
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Creamy, garlicky navy bean hummus and crunchy fresh vegetables are tucked into hearty whole-wheat pitas in a perfect marriage of textures, colors, and flavors.
Ingredients
For the navy bean hummus
- 1 cup dried navy beans, sorted, washed, and soaked overnight
- 3 tablespoons fresh lime juice (from 2 limes)
- 1 clove garlic
- ½ teaspoon freshly ground black pepper
- Sea salt
- ¼ cup finely chopped fresh cilantro
For the mixed vegetables
- 1 medium beet, peeled and finely grated
- 1 medium tomato, cored and finely chopped
- 4 green onions, white and light green parts finely chopped
- ¼ cup grated carrot
- ½ cup finely chopped fresh cilantro
- ½ jalapeño, seeded and finely chopped
- 1 tablespoon fresh lime juice
- 2 tablespoons sesame seeds
- Sea salt
For serving
- 4 whole-grain pita breads
- 2 cups salad greens
Instructions
- To prepare the hummus, place the soaked navy beans in a medium saucepan. Add 2 cups water and cook over high heat for 3 to 5 minutes. Reduce the heat and simmer, partially covered, until the beans are very tender, about 25 minutes. Remove the pan from the heat and let cool. Do not drain.
- Transfer the cooled beans and their cooking liquid to a blender or food processor and add the lime juice, garlic, pepper, and salt to taste. Puree until smooth and well combined. Transfer to a medium bowl and fold in the cilantro. Cover and refrigerate until ready to serve.
- To prepare the mixed vegetables, combine the beet, tomato, green onions, carrot, cilantro, jalapeño, lime juice, sesame seeds, and salt to taste in a large bowl. Toss gently to mix.
- To assemble the pita pockets, lightly heat the pitas in a toaster or on a dry skillet over medium heat for about 20 seconds per side, making sure they do not get crisp.
- Cut the pitas in half. Open one pocket and spread ⅛ of the hummus on one side of the interior. Spoon in some of the mixed vegetables and top with ¼ cup of the salad greens. Repeat with the remaining pita halves, hummus, mixed vegetables, and greens. Serve immediately.
Note: To make this recipe quicker, swap the dried beans for 1½ cans of navy beans, drained & rinsed. The hummus can be stored in an airtight container in the refrigerator for 3 to 4 days.
Nutritional Information:
Per serving (⅛ of recipe): 170 calories, 33 g carbohydrates, 7.6 g protein, 1.9 g total fat, 0.2 g saturated fat, 0 g cholesterol, 255 mg sodium, 7.6 g fiber, 2.8 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (1)
(5 from 1 vote)Can’t WAIT to make this ❤️