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Mini Pita Pockets with Hummus

Delicious Mini Pita Pockets with Hummus for Quick Bites

Enjoy these Mini Pita Pockets with Hummus, a delightful and customizable appetizer perfect for quick bites.
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Prep Time 13 minutes
Cook Time 1 minute
Total Time 14 minutes
Servings: 4 pockets
Course: Appetizer
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pockets
  • 4 pieces mini whole wheat pitas
For the Hummus Filling
  • 1 cup hummus
For the Veggies
  • 1 medium cucumber sliced thin
  • 1 cup cherry tomatoes halved
  • 1 cup fresh baby spinach
For the Toppings
  • 1 tablespoon crumbled feta cheese

Equipment

  • Skillet

Method
 

Step-by-Step Instructions
  1. Gather all your ingredients and rinse the cucumber and cherry tomatoes under cold water. Slice the cucumber thinly and halve the cherry tomatoes.
  2. Heat a dry skillet over medium heat and toast the mini whole wheat pitas for about 30 seconds on each side until warm and pliable.
  3. Gently open each warm mini pita pocket and scoop a generous dollop of hummus into each pocket.
  4. Layer in the sliced cucumbers, halved cherry tomatoes, and fresh baby spinach into each pita. Sprinkle crumbled feta cheese on top.
  5. Close each pita gently and serve immediately on a platter while still warm.

Nutrition

Serving: 1pocketCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 250mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 20IUVitamin C: 15mgCalcium: 6mgIron: 8mg

Notes

These pockets are best enjoyed fresh and warm; store leftovers in an airtight container for up to 3 days.

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