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

These stuffed pita pockets are the perfect handheld meal, bursting with fresh flavors and creamy textures. A crisp cucumber and tomato salad meets smooth hummus, tangy feta and a bright dill sauce, all tucked into warm pita bread. Whether you’re looking for a quick lunch or a light dinner, this recipe comes together in just 10 minutes.

Feel free to customize the heat level with your favorite hot sauce and don’t be shy with the fillings-the messier, the better! Serve immediately and enjoy every bite.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Roasted Red Pepper SpreadView ingredient guideLike ingredientDislike ingredient

8 tablespoon HummusView ingredient guideLike ingredientDislike ingredient

2 unit PitasView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

0.5 ounce PepitasView ingredient guideLike ingredientDislike ingredient

2 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, combine sour cream, half of the chopped dill and a squeeze of lemon juice. Season with salt and pepper to create the creamy dill sauce. Set aside.
2. In a medium bowl, toss together diced cucumber, halved grape tomatoes, pepitas and the remaining dill. Drizzle with a little lemon juice and a pinch of salt. Set aside.
3. Warm the pitas in a dry skillet over medium heat for about 30 seconds per side or until pliable. Alternatively, microwave for 10-15 seconds.
4. Spread 2 tablespoons of hummus inside each pita pocket. Then spread 1 tablespoon of roasted red pepper spread over the hummus.
5. Stuff the pitas with the cucumber-tomato salad, dividing evenly. Crumble feta cheese over the salad.
6. Drizzle the creamy dill sauce inside each pita and add hot sauce to taste. Serve immediately.
7. Optional: Sprinkle extra pepitas on top for crunch.

Recipe Tips

FAQ

Can I use Greek yogurt instead of sour cream?

Yes, plain Greek yogurt works well as a substitute for sour cream in the dill sauce.

How do I prevent the pita from tearing?

Warm the pitas briefly to make them more pliable and don’t overstuff them.

Can I make this recipe vegan?

Absolutely! Use vegan feta or omit the cheese and replace sour cream with a plant-based yogurt.