Navy Bean Hummus And Mixed Vegetable Pita Pockets
Creamy and garlicky, with a zing of fresh lime juice, this is one tasty dip. The recipe calls for navy beans cooked from scratch, but it’s still ready in only 35 minutes. Not bad! Creamy, garlicky navy bean hummus and crunchy fresh vegetables are tucked into hearty whole-wheat pitas in a perfect marriage of textures, colors, and flavors.
INGREDIENTS
- 1 cup dried navy beans, sorted, washed, and soaked overnight
- 3 tablespoons fresh lime juice (from 2 limes)
- 1 clove garlic
- ½ teaspoon freshly ground black pepper
- Sea salt
- ¼ cup finely chopped fresh cilantro
FOR THE MIXED VEGETABLES
- 1 medium beet, peeled and finely grated
- 1 medium tomato, cored and finely chopped
- 4 green onions, white and light green parts finely chopped
- ¼ cup grated carrot
- ½ cup finely chopped fresh cilantro
- ½ jalapeño, seeded and finely chopped
- 1 tablespoon fresh lime juice
- 2 tablespoons sesame seeds
- Sea salt
- 4 whole-grain pita breads
- 2 cups salad greens
INSTRUCTIONS
- To prepare the hummus, place the soaked navy beans in a medium saucepan. Add 2 cups water and cook over high heat for 3 to 5 minutes. Reduce the heat and simmer, partially covered, until the beans are very tender, about 25 minutes. Remove the pan from the heat and let cool. Do not drain.
- Transfer the cooled beans and their cooking liquid to a blender or food processor and add the lime juice, garlic, pepper, and salt to taste. Puree until smooth and well combined. Transfer to a medium bowl and fold in the cilantro. Cover and refrigerate until ready to serve.
- To prepare the mixed vegetables, combine the beet, tomato, green onions, carrot, cilantro, jalapeño, lime juice, sesame seeds, and salt to taste in a large bowl. Toss gently to mix.
- To assemble the pita pockets, lightly heat the pitas in a toaster or on a dry skillet over medium heat for about 20 seconds per side, making sure they do not get crisp.
- Cut the pitas in half. Open one pocket and spread ⅛ of the hummus on one side of the interior. Spoon in some of the mixed vegetables and top with ¼ cup of the salad greens. Repeat with the remaining pita halves, hummus, mixed vegetables, and greens. Serve immediately.Note: To make this recipe quicker, swap the dried beans for 1½ cans of navy beans, drained & rinsed. The hummus can be stored in an airtight container in the refrigerator for 3 to 4 days.
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Isabella Hawke
Isabella is a plant-based health coach who has been helping women over 40 transform their health for over 20 years. She is passionate about helping women feel their best and live their healthiest lives possible.Isabella believes that a plant-based diet is the best way to improve health and well-being. She has seen firsthand the benefits of a plant-based diet for women over 40, including weight loss, improved energy levels, reduced risk of chronic diseases, and increased vitality.She offers a variety of services to help women over 40 achieve their health goals. She provides one-on-one coaching, group workshops, and online courses. She also offers a variety of plant-based recipes and meal plans to assist you in your transformation.If you are a woman over 40 who is ready to make a change in your health, Isabella can help.She will work with you to create a personalised plan that will help you reach your goals faster and without the pain of dieting and strenuous exercise.Schedule a free consultation with Isabella today to learn more about how she can help you transform your health.
