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Lunch recipe

Zesty Stuffed Rainbow Hummus Pittas with Lemon and Cucumber

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Soft pittas filled with hummus, crunchy rainbow vegetables, lemon, and a little herb lift.

Start planningStart cookingIngredients
15 min420 kcal2 base servingsNo CookFreshPackable
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: hummus, pitta, carrot

Dietary fit: Vegetarian, Vegan, Dairy-free, Lower Sugar

Serving tip: Slice the vegetables thinly so the pockets stay neat and easy to eat.

Hummus Rainbow Pitta plated and ready to serve.

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Ingredients

What you need

  • 4 pitta breads
  • 160g hummus
  • 2 carrot
  • 1 cucumber
  • 1 lettuce
  • 1 red pepper
  • 1 lemon

You'll also need

knife, board

Method

Step by step

Up to 8 clear steps
  1. Hummus Rainbow Pitta cooking step 1: Get prepped.
    Step 1

    Prep the ingredients

    Peel the carrots into ribbons or cut them into thin matchsticks, slice the cucumber, shred the lettuce, and cut the pepper into thin strips.

  2. Hummus Rainbow Pitta cooking step 2: Start cooking.
    Step 2

    Start the pan

    Warm the pittas in a toaster or dry frying pan for 1 to 2 minutes until soft and puffed enough to split. Hold back extra salt and black pepper until the final taste check.

    2 min
  3. Hummus Rainbow Pitta cooking step 3: Build the flavour.
    Step 3

    Fill and fold

    Split each pitta carefully, keeping one long edge intact so the filling stays inside.

  4. Hummus Rainbow Pitta cooking step 4: Bring it together.
    Step 4

    Mix the sauce

    Spread hummus inside each pitta, then add a small squeeze of lemon to brighten the filling.

  5. Hummus Rainbow Pitta cooking step 5: Finish the dish.
    Step 5

    Fill the pittas

    Pack in carrot, cucumber, lettuce, and pepper in even layers so every bite has crunch.

  6. Step 6

    Finish and serve

    Serve straight away, or wrap tightly and keep chilled until lunch. Taste once everything is assembled, then add a little salt and black pepper only if needed.