Mediterranean Pita Pockets with Kale Burgers, Roasted Red Pepper Hummus and Crumbled Tofu Feta
- 2 large whole grain pita pockets, cut in half*
- ½ cup roasted red pepper hummus (recipe below) or hummus of choice
- 4 Dr. Praeger’s kale burgers
- 1 cup thinly sliced cucumber rounds
- 2 roasted red bell peppers (homemade or store-bought)
- 2 cups loosely packed, baby arugula
- 1 batch herbed tofu feta(optional)
- Tahini mint dressing or tahini green goddess dressing (optional, for drizzling)
For the roasted red pepper hummus:
- 1¾ cups cooked chickpeas (1 can chickpeas, drained and rinsed)
- ½ cup (about 4 ounces) tightly packed, roasted red bell pepper (homemade or store-bought)
- 5 tablespoons tahini
- 1 large clove garlic, roughly chopped
- ¾ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ½ teaspoon salt (you may wish to reduce this to ¼ teaspoon if you use store-bought peppers, as they’re often salty on their own)
- ⅛ teaspoon freshly ground black pepper
- Juice of 1 large lemon (about 3 tablespoons, freshly squeezed)
- 3-4 tablespoons water
Time: 20 minutes
- To make the roasted red pepper hummus, place the chickpeas, roasted pepper, tahini, garlic, cumin, smoked paprika, salt, pepper, and lemon juice into a food processor fitted with the S blade. Process the mixture for about a minute. Stop, scrape down the bowl, and continue to process while you drizzle in 3 tablespoons water. Continue processing until the hummus is smooth, adding more water if needed to get a smooth, creamy texture that’s a consistency you like (some people prefer thicker hummus, some people like it to be more loose).
- Cook the Dr. Praeger’s kale burgers as directed. Cut the burgers in half (into 2 half-moon shapes).
- Spread 2 tablespoons of hummus into the bottom of each pita half. Top with the burger halves, a few cucumber slices, half of a roasted red bell pepper, and a handful (loose half cup) arugula. Add a few tablespoons of crumbled, herbed tofu fetato each pita half if you like, along with a drizzle of tahini dressing if desired. Serve.
For a gluten free option, you can substitute a gluten free bread, wrap, or flatbread of choice.
Recipe by The Full Helping