Mediterranean Roasted Pepper & Hummus Pita Pockets

Vegan

A 495-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 2 large Wholemeal Pita Breads (approx 75g each)
• 2 large Bell Peppers (1 red, 1 yellow), sliced into strips
• 1 tbsp Olive Oil
• 1 tsp Dried Oregano
• 1/2 tsp Garlic Powder
• 200g Classic Hummus (100g per serving)
• 1/2 English Cucumber, thinly sliced
• 40g Baby Spinach leaves
• 1 tbsp Lemon juice
• Salt and black pepper to taste

Instructions

1. Prep: Preheat your oven to 200°C (400°F) and slice the bell peppers into thin strips. Toss the peppers in olive oil, oregano, garlic powder, salt, and pepper.
2. Spread the seasoned peppers on a baking tray and roast in the oven for 15-18 minutes until tender and slightly charred at the edges.
3. During the last 3 minutes of roasting, place the pita breads on the oven rack next to the peppers to warm through until pillowy.
4. Remove from the oven. Slice the pita breads in half or cut off a small strip from the top to create a pocket.
5. Generously spread 50g of hummus inside each pita half (100g per person), ensuring the walls are coated.
6. Stuff the pitas with a layer of fresh baby spinach, the roasted bell peppers, and the sliced crunchy cucumbers.
7. Drizzle a little lemon juice inside the pita for brightness and serve immediately while the peppers are still warm.