Turkey Hummus Pita

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Prep Time: 35 minutes
Servings: 4 Servings
Calories: 446kcal

Ingredients

  • 3 cups Romaine lettuce shredded
  • 2 Pita bread halved
  • 8 oz Deli turkey breast
  • 1 cup Tomato diced
  • 4 tbsp Feta cheese
  • 2 oz Potato chips
  • 4 Pickle spears

Hummus - or buy premade from store

  • 1 cup Chickpeas Drained and rinsed (or store bought hummus)
  • 1 Tbsp Tahini paste
  • 1 tbsp Lemon juice
  • 1 tsp Ground cumin
  • 2 tbsp Extra-virgin olive oil
  • Cold Water

Sauce

  • 1/2 cup Greek yogurt
  • 2 tsp Lemon juice
  • 1 tsp Fresh dill chopped
  • 2 tbsp Roasted red peppers drained
  • 1 tsp Hot sauce optional, to taste
US Customary - Metric

Instructions

  • In a food processor or blender, combine the chickpeas, tahini, lemon juice, cumin, olive oil, salt & pepper. Drizzle water a tablespoon at a time to smooth out and reach the desired texture. (Hummus can be made a day in advance and stored in a sealed container in the refrigerator for up to 5 days.) Taste and adjust any of the ingredients as needed.
  • Place all the ingredients for the sauce in a blender or food processor and blend until smooth. Taste and season with salt and pepper, and adjust any ingredients as needed. Set aside.
  • Place the lettuce in the pita pocket, with turkey and hummus. Top with tomato and feta and drizzle the sauce. Serve with chips and pickle.

Nutrition

Calories: 446kcal | Carbohydrates: 43g | Protein: 23g | Fat: 21g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 1649mg | Potassium: 993mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3635IU | Vitamin C: 17mg | Calcium: 220mg | Iron: 3mg

Turkey Hummus Pita

No ratings yet
Print Recipe
Prep Time 35 minutes
Servings 4 Servings
Calories 446 kcal

Ingredients
 
 

  • 3 cups Romaine lettuce shredded
  • 2 Pita bread halved
  • 8 oz Deli turkey breast
  • 1 cup Tomato diced
  • 4 tbsp Feta cheese
  • 2 oz Potato chips
  • 4 Pickle spears

Hummus - or buy premade from store

  • 1 cup Chickpeas Drained and rinsed (or store bought hummus)
  • 1 Tbsp Tahini paste
  • 1 tbsp Lemon juice
  • 1 tsp Ground cumin
  • 2 tbsp Extra-virgin olive oil
  • Cold Water

Sauce

  • 1/2 cup Greek yogurt
  • 2 tsp Lemon juice
  • 1 tsp Fresh dill chopped
  • 2 tbsp Roasted red peppers drained
  • 1 tsp Hot sauce optional, to taste

Instructions
 

  • In a food processor or blender, combine the chickpeas, tahini, lemon juice, cumin, olive oil, salt & pepper. Drizzle water a tablespoon at a time to smooth out and reach the desired texture. (Hummus can be made a day in advance and stored in a sealed container in the refrigerator for up to 5 days.) Taste and adjust any of the ingredients as needed.
  • Place all the ingredients for the sauce in a blender or food processor and blend until smooth. Taste and season with salt and pepper, and adjust any ingredients as needed. Set aside.
  • Place the lettuce in the pita pocket, with turkey and hummus. Top with tomato and feta and drizzle the sauce. Serve with chips and pickle.

Nutrition

Calories: 446kcalCarbohydrates: 43gProtein: 23gFat: 21gSaturated Fat: 5gTrans Fat: 1gCholesterol: 45mgSodium: 1649mgPotassium: 993mgFiber: 7gSugar: 7gVitamin A: 3635IUVitamin C: 17mgCalcium: 220mgIron: 3mg
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