Cucumber Salad-Stuffed Pita Pockets

Name: Cucumber Salad-Stuffed Pita Pockets with Hummus, Feta & Creamy Dill Sauce | 2 Servings
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 Cucumber; 4 oz Tomato; 1/4 oz Dill; 1 Lemon; 2 unit Whole Wheat Pitas; 1/2 oz Pepitas; 4 tbsp Sour Cream; 8 tbsp Hummus; 1 cup Feta Cheese; 2 tsp Hot Sauce; Salt; Black Pepper; 2 tsp Olive Oil

with Hummus, Feta & Creamy Dill Sauce | 2 Servings

By Recipe0 System

If you were to ask us, the pita is the ultimate pocket: you can stuff just about anything in it and if it overflows that means you stuffed it right. These pita pockets are just one prime example. You’ll fill pita with a fresh cucumber and tomato salad, swipe of hummus, creamy and tangy dill dressing, feta, and as much hot sauce as your taste buds desire. When you’re ready to eat, don’t let any dripping sauce or salad go to waste—those are what your fingers are for!

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Cucumber
4 oz Tomato
1/4 oz Dill
1 Lemon
2 unit Whole Wheat Pitas
1/2 oz Pepitas
4 tbsp Sour Cream
8 tbsp Hummus
1 cup Feta Cheese
2 tsp Hot Sauce
Salt
Black Pepper
2 tsp Olive Oil

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Original Source

www.hellofresh.com

Instructions

5 steps

1

Wash and dry produce.
2

Trim and quarter cucumber lengthwise; slice crosswise into ½-inch-thick pieces. Halve tomatoes. Pick and roughly chop fronds from dill. Halve lemon. Halve pitas.
3

In a medium bowl, toss together cucumber, tomatoes, pepitas, half the dill, a large drizzle of olive oil, and a squeeze of lemon juice to taste. Season generously with salt and pepper.
4

In a small bowl, combine sour cream, remaining dill, and a squeeze of lemon juice to taste. Season with salt and pepper.
5

Toast pita halves until warm. Fill each pita pocket with a bit of hummus, veggie salad, dill sauce, feta, and hot sauce to taste.

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