speedvegan

Hummus Pitadilla, originally uploaded by speedvegan.

Last night’s dinner was just too delicious to leave out, so I took a picture of the leftovers I had for lunch. This recipe was inspired by Melissa’s Hummus Tortilla Pizza which I could not stop thinking about after reading her post ! I created something more like a Quesadilla, without the cheese of course !

4 large whole wheat pitas
3 summer squash, cut into small cubes
1 red pepper, chopped
2 tbsp olive oil
1 tbsp lemon juice
1 tsp dried dill
salt and pepper (to taste)

Hummus:
1 (14oz) can chickpeas
4 cloves garlic, roughly chopped
juice of 1 large lemon
6 tbsp tahini
2 tbsp olive oil
3/4 tsp ground cumin
1/2 tsp ground ginger
salt and pepper (to taste)

1. To make the veggies, place olive oil, lemon juice and dill in a small bowl. Whisk until well combined. Place summer squash and pepper in an oven-safe dish. Pour dill sauce over veggies. Add salt and pepper to taste. Bake in preheated oven for 20-30 minutes at 450 degrees.

2. To make the hummus, drain chickpeas and reserve the liquid. Place all the ingredients in a food processor and blend, adding chickpea water as needed, until smooth or desired consistency. Set aside.

3. When veggies are done, warm pitas in the oven for a minute. Carve the pitas open and add a layer of hummus to each side. Add some of the veggies in the middle and cover. Slice into 4 pieces and serve.

This was OH SO GOOD ! Thanks for the idea Melissa ! I was in heaven.