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As the warm sun graces us with longer days and bright skies, we often find ourselves craving lighter, fresher meals that celebrate the bounty of summer produce. Summer meals should be a delightful experience, filled with vibrant flavors and healthful ingredients that nourish our bodies while keeping us cool. One dish that embodies this philosophy is the Summer Veggie & Hummus Pita Pockets. This recipe is a perfect blend of freshness, nutrition, and convenience, making it an ideal choice for warm-weather dining.

Summer Veggie & Hummus Pita Pockets

Enjoy the vibrant flavors of summer with these refreshing Summer Veggie & Hummus Pita Pockets. This quick and easy recipe highlights fresh vegetables like cherry tomatoes, cucumbers, and bell peppers, all paired with creamy hummus and whole wheat pita. Perfect for picnics, gatherings, or a light lunch, these pockets are nutritious and adaptable to various dietary preferences. Celebrate the season by creating a deliciously satisfying meal that’s as good for your taste buds as it is for your health.
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Ingredients
  

4 whole wheat pita pockets

1 cup hummus (store-bought or homemade)

1 cup cherry tomatoes, halved

1 medium cucumber, diced

1 bell pepper (red or yellow), diced

1 medium carrot, grated

1 cup baby spinach leaves

1 avocado, sliced

¼ cup feta cheese, crumbled (optional)

Fresh lemon juice (to taste)

Olive oil (for drizzling)

Salt and pepper (to taste)

Fresh herbs (such as parsley or cilantro) for garnish

Instructions
 

Prepare the Pita: Preheat your oven to 350°F (175°C). For warm pita pockets, place the whole wheat pita in the oven for about 5-7 minutes until they are gently warmed through and slightly soft. If you prefer them chilled, you can skip this warming step.

    Make the Filling: In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, grated carrot, and baby spinach leaves. Drizzle with a couple of tablespoons of olive oil, then season with salt, pepper, and a dash of fresh lemon juice. Carefully toss the ingredients together until the vegetables are evenly coated in the dressing.

      Assemble the Pita Pockets: Once your pita pockets are warm (or at room temperature), carefully slice open each pocket along one edge to create an opening. Spread approximately ¼ cup of hummus inside each pocket, ensuring it coats the interior for added flavor.

        Add the Filling: Generously fill the hummus-coated pita pockets with the mixed vegetable filling. Layer in the sliced avocado, and, if desired, sprinkle crumbled feta cheese over the top for a tangy finish.

          Garnish: To elevate the flavor, finish each pita pocket with a sprinkle of fresh herbs and drizzle an extra splash of olive oil. A squeeze of fresh lemon juice over the top will add a delightful zing.

            Serve: If you prefer smaller bites, you can cut the pita pockets in half before serving. Present them alongside additional hummus and crunchy veggie sticks for a refreshing dipping option!

              Prep Time, Total Time, Servings: 15 minutes | 15 minutes | 4 servings