Veggie-Stack Pita Pockets (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 4 |
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Beans are packed with lean protein and make a versatile spread for all kinds of sandwiches. Mix and match with the vegetables your child[ enjoys and you've got a delicious, vegetarian, kid-friendly lunch.] Ingredients:
1 (15-ounce) can chickpeas or white beans, rinsed and drained |
1 to 2 tablespoons water |
1/4 cup grated manchego or pecorino romano cheese |
2 teaspoons freshly squeezed lemon juice |
1 teaspoon kosher salt, plus more for seasoning |
pinch red pepper flakes |
1/4 cup extra-virgin olive oil |
freshly ground black pepper |
1/2 ripe hass avocado, pitted and sliced |
1 small cucumber, sliced or 1/2 bell pepper, seeded and sliced |
10 to 12 whole-wheat pita minis (3 inches), lightly toasted |
Directions:
1. Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste.
2. Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. Pack in a lunch box and send to school.
3. TIP: Remaining bean spread becomes a dip for vegetables or pita chips, or as another dimension layered in your child's favorite cold cut sandwich.
4. Copyright (c) 2008 Television Food Network, G.P., All Rights Reserved
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