Toasted Stuffed Hummus and Roasted Cucumber Pita Sandwich

This Toasted Stuffed Hummus and Roasted Cucumber Pita Sandwich is a perfect comfort food sandwich fix.  It’s got it all – color, texture, and lots and lots of taste. You can actually count it as an entire meal, too. As a bonus, you can use whatever leftover roasted or grilled veggies you have on hand!

This recipe comes to us from Jackie Newgent, RDN, CDN.

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Prep time: 15 minutes

Cook time: 20 minutes

Serves 1

Ingredients:

• 1 (4-inch/10-centimeter) piece English cucumber, cut into 9 or 10 slices (100 grams)
• 10 grape tomatoes, various colors, halved lengthwise
• 6 small or 3 large cauliflower florets, ideally purple (80 grams total)
• 1 1/2 teaspoons extra-virgin olive oil
• 1/8 teaspoon sea salt
• 1/8 teaspoon sumac or paprika
• 1/3 cup (85 grams) hummus of choice
• 1 (4-ounce/113-gram) fluffy whole grain pita, split into 2 rounds, or 2 pieces (2 ounces/57 grams each) whole grain naan
• 1/2 teaspoon grated lemon zest
• 2 tablespoons chopped fresh herb mixture, such as mint and basil
• 2 teaspoons pine nuts, ideally pan-toasted
• 1 1/2 teaspoons extra-virgin olive oil
• 1/3 cup (8 grams) fresh microgreens of choice

Directions:

1. Make the roasted veggies: Preheat the oven to 450°F. Brush or toss cucumbers, tomatoes, and cauliflower with the olive oil. Roast until browned, about 15 minutes. Sprinkle with salt and sumac. Set aside.

2. Make the hummus sandwich: Spread hummus onto cut sides (insides) of both pita rounds. Top one round with lemon zest, herbs, pine nuts, and roasted veggies. (Note: Cut cauliflower into smaller pieces, if need.) Press remaining pita round, hummus side down, on top to form a sandwich.

3. Fully preheat a cast iron or other stick-resistant skillet over medium-high heat. Brush skillet with half of the oil (3/4 teaspoon), place pita sandwich into the skillet, and brush remaining half of oil (3/4 teaspoon) on pita top. Pan-cook until crisp and toasted as desired, about 1 1/2 to 2 minutes per side. (Hint: Flip sandwich during cooking by transferring it with a pancake turner/large spatula to a plate, place another plate on top, flip over, then transfer back into skillet.)

4. Stuff with the microgreens, cut in half with a bread knife, and enjoy  warm.