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

If you love stuffing things into pita bread, this recipe is for you. These pita pockets are packed with a fresh cucumber and tomato salad, a swipe of creamy hummus, a tangy dill dressing, crumbled feta cheese and a dash of hot sauce. It’s a flavor explosion in every bite.

Best of all, this meal comes together in just 10 minutes. No cooking required-just chop, mix and stuff. Don’t worry if some filling spills out; that’s part of the fun. Use your fingers to scoop up any extra sauce or salad!

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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

3 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 them. Halve the lemon. Cut the pitas in half to form pockets.
2. In a medium bowl, combine the cucumber, tomatoes, pepitas, half of the chopped dill, a generous drizzle of olive oil and a squeeze of lemon juice. Season with salt and pepper to taste. Toss well.
3. In a small bowl, mix the sour cream with the remaining dill and a squeeze of lemon juice. Season with salt and pepper. This is your creamy dill sauce.
4. Toast the pita halves until warm and pliable. Spread a bit of hummus inside each pita half. Fill with the vegetable salad, then drizzle with dill sauce. Top with crumbled feta and hot sauce to taste. Serve immediately.

Recipe Tips

FAQ

Can I use regular pita instead of whole wheat?

Absolutely! Any type of pita bread works well in this recipe.

How do I store leftovers?

Store the components separately in the fridge. The assembled pitas are best eaten fresh, but you can keep the salad and sauce for up to a day.

Can I substitute the feta cheese?

Yes, you can use crumbled goat cheese or omit the cheese for a dairy-free version.