Garden Pitas with Hummus

Pita bread is just about the coolest thing ever.  Who came up with the idea to make bread shaped like a pocket?  Probably somebody long ago in Greece, or the Middle East somewhere.  I’m guessing it was a happy accident, since the pocket is created by steam, but at least they knew how to replicate it so they could share their brilliance with the world.  I love these little things, you can stuff just about anything in a pita pocket.

This time of year I think the best pita stuffings are garden veggies.  They aren’t growing in my backyard yet (with my track record, they might not ever be) but you can get many things at farmer’s markets even this early in the year.

Yummy springtime veggies

At the market near me, in addition to the veggie vendors, there is also the “hummus guy.”  Since I’ve seen this stand at multiple markets I assume there is more than one guy, but I’ll admit I was distracted so much by the hummus that I didn’t really get a good look at the dude, despite his regular generosity with samples of what must be at least a dozen flavors of hummus.  Hummus is a paste made mainly from garbanzo beans (chickpeas), with a couple other ingredients tossed in.  I think it’s delicious, great for dipping chips or veggies, or spreading on whatever you have handy.  It’s also pretty darn healthy, which is a nice plus.  And it’s easy to make yourself…but that’s a blog for another day.

These made a wonderfully quick springtime meal, along with a quick coleslaw.  Since I had extra veggies, I threw a bunch in the coleslaw too.  Good stuff!

Garden Pitas with Coleslaw and Olives

Garden Pitas with Hummus

Pita or Pocket bread
Hummus (I used roasted garlic hummus, but any kind will work fine)
A variety of garden veggies sliced up (I used radishes, cucumbers and snap peas)
Feta cheese

Spread hummus in the pockets and fill with veggies and cheese.  Eat!

More Than Cabbage Coleslaw

More Than Cabbage Coleslaw

1/2 head of green cabbage, chopped
1/2 cup shredded carrot
1/2 cup sliced radishes
1/2 cup red bell pepper, chopped
2 tbsp. olive oil
3 tbsp. mayonnaise
1 tsp. dijon mustard
1/2 tsp. celery seed
2 tbsp. lime juice
1/2 tsp. raw sugar
Salt & pepper

Combine all ingredients and mix well.  You can eat it right away, but it’s even better if it sits a while first.

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