Roasted Veggies Hummus
For the Pita Pockets:
• 1 eggplant• 2 carrots
• 1 red bell pepper
• 1 teaspoon turmeric
• 1/4 teaspoon sea salt
• 4 loaves whole grain pita bread
• a handful baby spinach
• chopped parsley, to garnish
• Use spices of choice
For the Hummus:
• 1 cup or 160 g chickpeas• juice of 1/2 lemon
• 1 1/2 tablespoons tahini paste
• 1 small garlic clove
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon ground cumin
• 2 tablespoons water (start by adding 1 tablespoon, then continue adding 1 tablespoon at a time until desired consistency)
• salt to taste
Instructions:
1. Preheat the oven to 200 °C or 400 °F. Julienne your veggies: Cut the eggplant, carrots and bell peppers in 10 cm (4 inches) long strips and arrange them on a baking tray spayed with cooking spray. Sprinkle with spices (better combine them together in a small bowl), salt and black pepper and roast for about 25 minutes or until eggplant is tender.2. Meanwhile, make the hummus if you want to make it yourself. Combine all the ingredients except water and blend until smooth. Add water, 1 tablespoon at a time, until desired consistency.
3. Bake pita breads as per instruction on the package and cut them in halves. They will form pockets, so you can stuff them with about 2 tablespoons hummus each, a few strips of roasted veggies and a few leaves of baby spinach.
4. Lastly, sprinkle your pita pockets with chopped parsley.
5. Enjoy!
Source: https://happykitchen.rocks/pita-pockets-roasted-veggies-hummus/
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