Carrort Hummus Stuffed Pita with Pickled Vegetabls
I like to take every opportunity I can to infuse more nutrients (and flavor!) into any existing canvas. I LOVE hummus and it has become my #1 condiment, so it needs variety. I also have not met a pickled vegetable I have not liked. Let's put them together for for something really great!
Ingredients
Setup
PICKLED VEGETABLES
- 1 1/2 C warm water
- 3/4 c apple cider vinegar
- 3 tablespoons sugar
- 2 teaspoon salt
- cauliflower
- jalapenos
- red onion
- carrots
HUMMUS
- 3 medium carrots, thinly sliced
- 1 shallot, minced
- 1 15-oz. can chickpeas, rinsed and drained
- Juice of one-half lemon
- 1 tablespoon chopped dried dill
- ¾ teaspoon salt (optional)
- ½ teaspoon ground turmeric
- Freshly ground black pepper, to taste
Whole wheat pita / tortilla
Directions
PICKLED VEGETABLES
Slice the vegetables to bite sized pieces and place in a sealed container, such as a large mason jar.
To a large mixing bowl add the warm water to the vinegar, sugar and salt. Gently stir until the sugar and salt has dissolved. Pour mixture into jar. You can begin enjoying the pickles in about an hour, but are much better overnight. Will keep for one month.
HUMMUS
To a hot skillet, add the carrots and shallot. Set the heat to medium-high and continuously stir. Add a tablespoon of water at a time as the vegetables begin to stick. When the carrots are soft (about 4-5 minutes), transfer them to a blender and add the chickpeas, lemon juice, dill, salt (if using), turmeric, and black pepper. Blend until smooth. Chill hummus in fridge for at least an hour.
Scoop hummus into pita and tuck in pickled vegetables and greens.
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