Pitas Stuffed with Hummus and Tomato

Lunch and Sandwiches


  • 1 19 oz. can of chickpeas, drained and rinsed
  • 3-4 t. tahini
  • 4 t. water
  • 2 t. lemon juice
  • 1-2 small cloves garlic, minced
  • 1/4 sea salt (optional)
  • 2 t. minced parsley
  • 6 whole wheat pitas
  • 3 large scallions, thinly sliced
  • 3 large ripe tomatoes

Combine chickpeas, tahini, water, lemon juice, garlic and sea salt (optional) in food processor and process until well blended and smooth. Stir in the parsley. Warm pitas until they are soft; slice almost completely through into two circles. Spread 1/3 cup humus over half of each pita; top with 1/6 of the sliced scallions and slices of 1/2 a tomato. Top with other pita circle and serve.

Serves: 4-6


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