Pita Pockets

Name: Pita Pockets with Zucchini & Egg Hummus, Israeli Salad & Harissa Garlic Sauce
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 Egg; 4 tbsp Hummus; 2 unit Whole Wheat Pitas; 4 tbsp Sour Cream; 1 Zucchini; 1 Lemon; 1 clove Garlic; 1 Cucumber; 1 tbsp Harissa Powder; 1 Tomato; 1 tsp Hot Sauce; 1 unit Shallot; tsp Black Pepper, tsp; tsp Salt, tsp

with Zucchini & Egg Hummus, Israeli Salad & Harissa Garlic Sauce

By Recipe0 System

We never met a bread we didn’t like, but we have a special spot in our hearts for pita. It’s light, fluffy, chewy, and holds pretty much anything you put in its roomy pockets—so if you’re going to make a pita sandwich, it better be fully loaded. This one’s got it all: slices of boiled egg, tender sautéed zucchini, creamy hummus, and crunchy Israeli salad. Add a drizzle of garlic harissa sauce, plus hot sauce if you want to amp up the heat, then dig into one truly superb sandwich.

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 Egg
4 tbsp Hummus
2 unit Whole Wheat Pitas
4 tbsp Sour Cream
1 Zucchini
1 Lemon
1 clove Garlic
1 Cucumber
1 tbsp Harissa Powder
1 Tomato
1 tsp Hot Sauce
1 unit Shallot
tsp Black Pepper, tsp
tsp Salt, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Place eggs* in a small pot and add enough water to cover. Bring to a boil, then immediately cover and turn off heat. Let stand 11 minutes, then carefully drain.

Run under cold water until cool to the touch. Peel and slice eggs into rounds.
2

While eggs cook, wash and dry all produce.

Dice cucumber and tomato into ½-inch pieces. Halve and peel shallot; thinly slice one half. Quarter lemon. Peel and finely chop or grate garlic. Trim and slice zucchini crosswise into ½-inch-thick rounds.

4 SERVINGS: Thinly slice whole shallot.
3

In a medium bowl, combine cucumber, tomato, sliced shallot, juice from half the lemon, and a drizzle of olive oil. Season with salt and pepper.

In a small bowl, combine sour cream, ¼ tsp harissa powder (you’ll use more in the next step), and a pinch of garlic. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and add more garlic if desired. Season with salt and pepper.

4 SERVINGS: Use ½ tsp harissa powder.
4

In a large bowl, toss zucchini with a large drizzle of olive oil, 1 tsp harissa powder (be sure to measure), salt, and pepper.

Heat a large pan over medium-high heat. Add zucchini and cook until browned and tender, 2-3 minutes per side.

4 SERVINGS: Use 2 tsp harissa powder.
5

Meanwhile, halve pitas crosswise to create pockets. Wrap in damp paper towels and microwave until warm and pliable, 30 seconds.
6

Spread insides of pita pockets with hummus, then fill with zucchini, eggs, a bit of salad, and harissa sauce. Drizzle with hot sauce if desired. Divide pita pockets between plates and serve with remaining lemon wedges and salad on the side.

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