Mediterranean Pita Pockets with Cucumber Salad, Hummus, and Creamy Dill Sauce

These stuffed pita pockets are the ultimate quick lunch: warm whole wheat pita filled with a crunchy cucumber and tomato salad, creamy hummus, tangy dill sauce, salty feta, and a kick of hot sauce. It’s a fresh, satisfying meal that comes together in just 10 minutes.

Don’t worry if the filling spills out a bit—that’s part of the fun! Use your fingers to scoop up any extra sauce or salad. Perfect for a busy day when you want something healthy and delicious.

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Ingredients

1 unit Super Select CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit Whole Wheat PitasView ingredient guideLike ingredientDislike ingredient

0.5 ounce PepitasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup HummusView ingredient guideLike ingredientDislike ingredient

1 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Quarter the cucumber lengthwise, then slice crosswise into ½-inch-thick pieces. Halve the grape tomatoes. Pick the dill fronds and roughly chop. Halve the lemon. Halve the pitas.
2. In a medium bowl, combine the cucumber, tomatoes, pepitas, half the chopped dill, a generous drizzle of olive oil, and a squeeze of lemon juice. Season with salt and pepper and toss well.
3. In a small bowl, mix the sour cream with the remaining dill and another squeeze of lemon juice. Season with salt and pepper to taste.
4. Toast the pita halves until warm and pliable. Spread a little hummus inside each pita half. Stuff with the cucumber salad, drizzle with the dill sauce, and top with crumbled feta and hot sauce to taste. Serve immediately.

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