Vegetarian Pita Pockets

Vegetarian Pita Pockets

Based on Forks over Knives's recipe.

Ingredients

Makes

  • 1 cup chopped yellow onion
  • 7 cloves garlic, minced
  • 1.25 cups cubed zucchini (1-inch cubes)
  • 1 cup cubed eggplant (1-inch cubes)
  • 1 cup bite-sized strips of capscicum
  • 1 tsp ground sumac
  • 1/2 tsp ground cumin
  • 1/4 cup tahini
  • 2 Tbsp lemon juice
  • 2 Tbsp chopped parslet
  • 3 pita
  • 2 cups hummus
  • 2 cups shredded romain lettuce

Preparation

  1. In a large skillet cook onion and 4 garlic cloves in 1/4 cup of water over medium for 10 minutes or until onion is golden
  2. Add zucchini, eggplant, capscicum, sumac and cumin
  3. In a bowl stir together tahini, lemon juice, parsley, 3 minced garlic cloves and 1/4 cup of water until smooth. Season with salt
  4. Open pita halves, spread in hummus, then add 1/3 cup lettuce, vegetable filling and drizzle on sauce