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As the sun shines brighter and the days grow longer, summer presents the perfect opportunity to enjoy vibrant, fresh meals that celebrate the season's bounty. One such dish that embodies the essence of summer is the Summer Veggie & Hummus Pita Pockets. This delightful recipe is not only a feast for the eyes but also a nutritious and satisfying choice for lunch or a light dinner. With a colorful array of fresh vegetables and creamy hummus, these pita pockets are a refreshing way to stay cool while nourishing your body.

Summer Veggie & Hummus Pita Pockets

Discover the refreshing taste of Summer Veggie & Hummus Pita Pockets, a perfect blend of vibrant, seasonal veggies and creamy hummus. Ideal for lunch, picnics, or light dinners, these nutritious pockets are easy to customize to fit your dietary preferences. With whole wheat pita as the base and a variety of colorful fresh vegetables, this delightful dish is as healthy as it is delicious. Embrace summer flavors and create a satisfying meal that celebrates wholesome ingredients.
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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 & pepper (to taste)

Fresh herbs (such as parsley or cilantro) for garnish

Instructions
 

Prepare the Pita: Preheat your oven to 350°F (175°C). If you prefer warm pita pockets, place them in the oven for about 5-7 minutes until warmed through. If you like them cold, skip this step!

    Make the Filling: In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, grated carrot, and baby spinach. Drizzle with olive oil, season with salt, pepper, and a squeeze of fresh lemon juice. Gently toss until the veggies are well coated.

      Assemble the Pita Pockets: Once your pita pockets are ready, carefully open each one. Spread about ¼ cup of hummus inside each pocket.

        Add the Filling: Fill the pita pockets generously with the mixed veggies. Layer in avocado slices and sprinkle with feta cheese if desired.

          Garnish: Finish each pita pocket with fresh herbs and an extra drizzle of olive oil, as well as an additional squeeze of lemon for brightness.

            Serve: Cut the pita halves if you'd like, and serve immediately alongside extra hummus and veggie sticks for dipping!

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