Best of Pure Green | Veggie Stacked Pita

TEXT by Celine MacKay | PHOTOGRAPHS by he days have been very, very hot so far this summer, and this recipe is a summer staple for Jonathan and I. Super easy to make, light and deliciously refreshing, this will quickly become your go-to for easy, crowd-pleasing summer lunches.

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The days have been very, very hot so far this summer, and this recipe is a summer staple for Jonathan and I. Super easy to make, light and deliciously refreshing, this will quickly become your go-to for easy, crowd-pleasing summer lunches. 

INGREDIENTS

  • Spanish Bean Dip
  • Greek Style Pita
  • Havarti
  • Cucumber
  • Shredded Carrot
  • Tomato
  • Red Onion
  • Green Pepper
  • Optional:
  • Shredded Beets
  • Avocado
  • Dill Pickle
  • Radish

Spanish Bean Dip

  • 1 can of White Kidney Beans
  • 1 Lime, Juiced
  • 4 Tbsp. of Olive Oil
  • 6 Shakes of Tobasco Sauce
  • ½ tsp. of salt
  • 1 tsp. of Cumin
  • 1 Tbsp. of Chili Powder
  • 1 oz. of Water
  • Generous Handful of Fresh Cilantro (if desired)
METHOD
 
Beans: In a food processor add all ingredients except beans and blend thoroughly.  Add beans to mix and blend to a paste.

Sandwich:  Spread bean dip liberally over a warm Greek pita.  Stack in your desired veggies and dig in.

RECIPE by Jonathan MacKay, PGM Food Editor

PHOTOGRAPHS by Erin Monett of Ever Images Photography

 

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