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Wednesday, October 8, 2014

Hummus, scallion and kalamata pita pockets (vegan)

This is a nice and fast vegan snack for when you have left-over pitas and/or hummus and you also want to keep it vegan. Click on the links in the above sentence if you want to see my recipes for making your own, or just use store-bought. I'm not judging :)
Spreading things inside the pita's pockets is actually the way these breads were intended to be eaten, and hummus is very often the spread of choice in Middle Eastern kitchens, followed by various combinations of veggies and meat bits. This time, I added green chili, scallions and natural (kalamata) olives and it was perfect and pretty light. Enjoy :)

Last year: Hasselback potatoes (Swedish).
Two years ago: Salată de varză (Romanian white cabbage salad) (raw vegan).
Three years ago: Simple strawberry, cream and rice crispies treat.

Ingredients (serves 2):
  • 2 pita breads
  • half a cup of freshly made hummus
  • 2 scallions
  • 6-7 kalamata olives (plus extra to serve, optionally)
  • 1/2 of a green chili pepper
  • 1/4 of a red onion
  • freshly ground pepper to taste

Cut the pitas in half and spread the hummus inside them.

Wash the scallions, discard their ends and chop them. Also chop the chili pepper, the onion and the olives. Toss them with pepper and divide them between the four pita pockets.

Arrange on a serving platter and it's done.

Dig in! :)

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